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
Cuisine: American, Mexican, Latin American
Ingredients: 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); 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

Instructions

Prep:10minCook:30min

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!

Updated at: Thu, 19 Mar 2026 02:32:45 GMT