Sopa Tarasca Pinto Bean Soup (Print Version)
# Ingredients:
→ Sopa Tarasca
01 -
2 tablespoons olive oil
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 teaspoon ground cumin
05 -
1 teaspoon ancho chili powder
06 -
1 (28-ounce) can whole tomatoes
07 -
2 (15-ounce) cans pinto beans, drained and rinsed
08 -
4 cups vegetable broth
09 -
Salt and freshly ground black pepper, to taste
10 -
Optional garnishes: sliced avocado, crumbled queso fresco, chopped cilantro, lime wedges
→ Jalapeño Corn Fritters
11 -
1 cup all-purpose flour
12 -
1 teaspoon baking powder
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon black pepper
15 -
1/2 cup milk
16 -
1 large egg, beaten
17 -
1 cup corn kernels (fresh or frozen)
18 -
1 jalapeño pepper, seeded and finely chopped
19 -
1/2 cup shredded cheddar cheese
20 -
2 tablespoons chopped fresh chives
21 -
Oil, for frying
# Instructions:
01 -
In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, cumin, and ancho chili powder; cook for an additional minute until fragrant.
02 -
Pour in the canned tomatoes with their juices, breaking them up with a spoon. Add the pinto beans and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes to allow flavors to meld.
03 -
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot and season with salt and pepper to taste. Keep warm over low heat.
04 -
In a large bowl, whisk together flour, baking powder, salt, and black pepper.
05 -
Add milk and beaten egg to the dry ingredients, stirring until just combined. Fold in corn kernels, chopped jalapeño, shredded cheddar cheese, and chopped chives until evenly distributed.
06 -
Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon. Cook fritters for 2-3 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
07 -
Ladle the warm Sopa Tarasca into bowls. Top each serving with a few Jalapeño Corn Fritters. Garnish with optional toppings such as sliced avocado, crumbled queso fresco, chopped cilantro, and a squeeze of lime juice. Serve immediately.
# Notes:
01 -
Adjust the amount of jalapeño in the fritters to control the heat level.
02 -
If the soup is too thick, add additional vegetable broth to reach desired consistency.
03 -
The soup can be made a day in advance and reheated before serving. The fritters are best served fresh.