sopa tarasca

Let's make Sopa Tarasca! It's a creamy, silky Mexican-inspired soup made with pinto beans, warm chili spices, and whole tomatoes. And you NEED a big pile of the jalapeño corn fritters on top. Drooling over this one! 

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

olive oil

onion, chopped

garlic,

ancho chili powder

cumin

whole tomatoes

pinto beans, drained

water or vegetable broth

salt (more

corn

flour

cornstarch

cotija cheese

salt

enough oil

Heat olive oil over medium high heat. Add onion and garlic; sauté until soft and fragrant. Add ancho chili powder and cumin; sauté for 1-2 minutes. Add tomatoes; simmer for 15 minutes. Transfer mixture to a blender and blend until smooth. Return to pot. 

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters Step 1

Add pinto beans to blender; puree with water or broth. Return to pot and stir it into the tomato mixture. Simmer over low heat until ready to serve.

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters Step 2

For the corn fritters, pulse 1 cup of the corn in a food processor until smooth-ish. Mix your pureed corn with the flour, cornstarch, Cotija, jalapeño, and salt. Add in remaining 3/4 cup corn. Pour several cups of oil into a skillet for frying. Heat over medium heat. When the oil is hot, add the corn batter in small rolled balls &#8211; about 1-2 tablespoons per fritter (a cookie dough scoop works well for this). Fry until golden on both sides. Remove from the oil and drain on paper towels.

For the corn fritters, pulse 1 cup of the corn in a food processor until smooth-ish. Mix your pureed corn with the flour, cornstarch, Cotija, jalapeño, and salt. Add in remaining 3/4 cup corn. Pour several cups of oil into a skillet for frying. Heat over medium heat. When the oil is hot, add the corn batter in small rolled balls - about 1-2 tablespoons per fritter (a cookie dough scoop works well for this). Fry until golden on both sides. Remove from the oil and drain on paper towels.

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters Step 3

Serve soup topped with corn fritters, crema, Cotija cheese, cilantro, and anything else your heart is asking for. YUM.

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters Step 4

This soup was AMAZING- kind of reminds me of a Mexican tomato soup mixed with a blended chili for the lovely bean taste. We made some small adjustments to use things on hand versus going to the store -diced  fire roasted tomatoes instead of canned, beef broth instead of veggie, and used one can of kidney and one can of pinto. Turned out fabulous and will definitely make again! DO NOT SKIP OUT ON THE CORN FRITTERS- they are the best touch.

Made this tonight and  WOW is it good. All I had was crushed tomatoes still was a success.  My husband ate 3 bowls and my picky toddler used it as a cracker dip. 
The corn fritters are EVERYTHING. I also added a large handful of cotija cheese &amp; cilantro to top it all off. 👌

Wowsers. Soup sounded so good in the Pacific NW. Had to do a few subs (black beans, ancho chili) and made corn patties vice fritters to not use as much oil. But still, yum. 

I might even consider adding shredded rotisserie chicken next time for more depth. I'm going back for seconds before others get firsts!

This was so easy and delicious. I followed the Instapot instructions, added a red pepper because I had one on hand and used the immersion blender. Flavorful and a beautiful texture. Also used an air fryer for the fritters and they came out great!

I’ve been looking for a corn fritter recipe and this was PERFECT! I know the fritters aren’t the star of this recipe but we loved them and will be making them on repeat.

I just made this exactly as written but air-fried the corn fritters (8 min @ 400, sprayed liberally with oil) and it was delicious!! Thank you!!!

Delicious and cozy! I used cheddar instead of cotija, and it was perfect.

I just really really love you guys LOL. Once again, this recipe hits the spot on a chilly fall day. I don’t know how you manage to always know what I’m feeling like, but you do and I love it.

https://content.jwplatform.com/videos/iD0QNkri.mp4

Let’s make Sopa Tarasca! It’s a creamy, silky Mexican-inspired soup made with pinto beans, warm chili spices, and whole tomatoes. And you NEED a big pile of the jalapeño corn fritters on top. Drooling over this one!

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