Description
Sopa Tarasca Pinto Bean Soup with Jalapeño Corn Fritters is a comforting Mexican classic that warms the soul. This hearty soup features tender pinto beans simmered with tomatoes and spices, delivering a delightful blend of smoky and spicy flavors. Topped with crispy jalapeño corn fritters, this dish is perfect for family gatherings or cozy nights in. Easy to prepare and beautifully presented, it’s sure to impress your guests while satisfying your cravings for authentic Mexican cuisine.
Ingredients
Scale
- 2 cups dried pinto beans, soaked overnight
- 6 cups low-sodium chicken broth
- 1 cup crushed tortilla chips
- 2 medium tomatoes, diced (or 1 can diced tomatoes)
- 2 fresh jalapeños, chopped
- 1 cup yellow cornmeal
- 2 large eggs
- 1/4 cup fresh cilantro, chopped
- Oil for frying
Instructions
- Soak the pinto beans in water overnight. Rinse before cooking.
- In a large pot over medium heat, combine soaked pinto beans and chicken broth. Bring to a boil, then reduce heat and simmer until tender (about 60 minutes).
- Blend the cooked beans using an immersion blender until smooth but slightly textured.
- Stir in diced tomatoes and chopped jalapeños. Season with cumin, garlic powder, salt, and pepper to taste. Simmer for another 10 minutes.
- For the fritters, mix cornmeal, eggs, chopped jalapeños, cilantro, and enough water to form a batter.
- Heat oil in a frying pan over medium heat; drop spoonfuls of batter into the hot oil and fry until golden brown on both sides.
- Serve Sopa Tarasca in bowls topped with jalapeño corn fritters and extra cilantro as garnish.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl of soup with 2 fritters (approx. 400g)
- Calories: 460
- Sugar: 4g
- Sodium: 810mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 70mg