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Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

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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) with Jalapeño Corn Fritters Image
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Ingredients

Servings: 6
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Sopa Tarasca

Jalapeño Corn Fritters

Steps

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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.

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.
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