No results to search

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

Name: Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Sopa Tarasca:; 2 tablespoons olive oil; 1 onion, chopped; 4 cloves garlic, smashed; 1/2 tablespoon ancho chili powder; 2 teaspoons cumin; one 28-ounce can whole tomatoes; two 14-ounce cans pinto beans, drained; 2–3 cups water or vegetable broth; 2 teaspoons salt (more or less to taste); Jalapeño Corn Fritters:; 1 3/4 cups frozen corn; 1/4 cup flour; 1 tablespoon cornstarch; 1/4 to 1/2 cup cotija cheese; minced jalapeño (to taste – one is usually more than enough); 1/2 teaspoon salt, and/or salt for topping; 1 cup vegetable oil for frying

Prep Time

10m

Cook Time

30m

Total Time

40m

This wholesome Sopa Tarasca (Pinto Bean Soup) is a nutritious and flavorful dish made with ancho chili powder, cumin, whole tomatoes, pinto beans, and a spicy jalapeño corn fritter. Served in a salty and creamy broth, the fritter adds a crunchy texture to this deliciously unique Mexican-inspired soup.

Sopa Tarasca

Pinto Bean Soup

Bean Soup

pinchofyum.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 6)

Scale

2 tablespoons olive oil

4 cloves garlic, smashed

1/2 tablespoon ancho chili powder

one 28-ounce can whole tomatoes

two 14-ounce cans pinto beans, drained

2–3 cups water or vegetable broth

2 teaspoons salt (more or less to taste)

1 3/4 cups frozen corn

1 tablespoon cornstarch

1/4 to 1/2 cup cotija cheese

minced jalapeño (to taste – one is usually more than enough)

1/2 teaspoon salt, and/or salt for topping

1 cup vegetable oil for frying

Nutrition Facts

Calories

787kcal

39%
Fat

46g

2%
Saturated Fat

11g

0%
Carbohydrates

77g

3%
Fiber

18g

0%
Sugar

8g

0%
Protein

23g

1%
Cholesterol

10mg

0%
Sodium

1,524mg

76%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Instant Pot Instructions:Sauté the onion and garlic in the Instant Pot with a bit of olive oil. Add in the ancho chili powder and cumin, and sauté an additional minute or two. Add in the tomatoes, pinto beans, and 2 cups or water or broth. Cook on high pressure for 5 minutes with a quick release when the soup finishes. Transfer the mixture to a blender and puree until smooth or puree everything right in the Instant Pot until smooth.

I actually made potato eggplant tacos and chicken tacos with the leftover soup – just use it like a simmer sauce to cook with your taco filling. Super yummy.

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

Ingredients

Sopa Tarasca

Jalapeño Corn Fritters

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts