Sopa Tarasca is a rich and smoky pinto bean and tomato-based soup with roots in the Mexican state of Michoacán. Traditionally served with toppings like fried tortilla strips and crema, this version pairs beautifully with crispy jalapeño corn fritters for a bold and satisfying meal that blends creamy, spicy, and crunchy elements.
Why You’ll Love This Recipe
This dish is a celebration of flavor and texture—smooth and smoky soup meets crispy, cheesy fritters with a gentle kick. It’s warm, comforting, and full of vibrant Mexican-inspired character.
- Authentic Mexican flavor with a twist
- Hearty and plant-based friendly
- Bold, smoky, and slightly spicy
- Perfect for dinner, entertaining, or special occasions
- Gluten-free options available
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sopa Tarasca:
- Pinto beans (cooked or canned, drained and rinsed)
- Tomatoes (roasted or fire-roasted canned)
- White onion, chopped
- Garlic cloves
- Dried pasilla or ancho chile (stemmed and seeded)
- Chipotle pepper in adobo sauce (optional, for heat)
- Vegetable or chicken broth
- Olive oil
- Cumin
- Dried oregano
- Salt and black pepper
- Lime juice (for finishing)
- Toppings: crema, fried tortilla strips, avocado, queso fresco, cilantro
For the Jalapeño Corn Fritters:
- Corn kernels (fresh or frozen)
- Jalapeño, finely chopped (seeds removed for less heat)
- Scallions, thinly sliced
- Egg
- Cornmeal
- All-purpose flour (or gluten-free flour blend)
- Baking powder
- Milk or plant-based milk
- Shredded cheese (cheddar, cotija, or Monterey Jack)
- Salt and pepper
- Oil for frying
directions
Make the Sopa Tarasca:
- Toast the dried chile in a dry skillet over medium heat for 1–2 minutes until fragrant, then soak in hot water for 10 minutes until soft.
- In a skillet with olive oil, sauté the onion and garlic until soft and golden.
- In a blender, combine sautéed onion/garlic, soaked chile, tomatoes, chipotle (if using), cumin, oregano, pinto beans, and a bit of broth. Blend until smooth.
- Pour mixture into a large pot. Add remaining broth and bring to a simmer. Cook for 15–20 minutes, stirring occasionally.
- Season with salt, pepper, and a squeeze of lime juice to finish. Adjust thickness with extra broth as needed.
Make the Jalapeño Corn Fritters:
- In a mixing bowl, whisk together egg and milk. Stir in corn, jalapeño, scallions, cheese, cornmeal, flour, baking powder, salt, and pepper until a thick batter forms.
- Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the skillet, flattening slightly.
- Fry for 2–3 minutes per side until golden brown and crisp. Transfer to paper towels to drain.
- Keep warm in a low oven until ready to serve.
To serve:
Ladle hot sopa tarasca into bowls and top with tortilla strips, crema, queso fresco, avocado, and fresh cilantro. Serve with jalapeño corn fritters on the side or dipped directly into the soup.
Servings and timing
This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
- Add Protein: Stir in shredded chicken or chorizo to the soup for extra heartiness.
- Creamier Soup: Blend in a spoonful of sour cream or Greek yogurt.
- Vegan Version: Skip dairy in the fritters and soup toppings—use vegan cheese and crema alternatives.
- No Frying: Bake fritters in a hot oven at 425°F (220°C) for 15–18 minutes, flipping once.
- Smokier Flavor: Add more chipotle in adobo or smoked paprika to taste.
storage/reheating
Store soup and fritters separately in airtight containers in the fridge for up to 4 days.
Reheat soup on the stovetop or microwave until hot. Reheat fritters in a skillet or oven to retain crispiness.
Soup freezes well for up to 3 months. Fritters are best fresh but can be frozen and reheated in an oven or toaster oven.
FAQs
What is Sopa Tarasca made of?
It’s a traditional Mexican soup made with pinto beans, tomatoes, dried chilies, garlic, and spices—pureed into a thick, smooth broth.
Is the soup spicy?
Mild to medium by default. Adjust the spice with the amount of chipotle or jalapeño used.
Can I use black beans instead?
Yes, but pinto beans are more traditional and create a creamier texture.
Can I make the fritters without cheese?
Yes, simply omit the cheese or use a dairy-free alternative.
Can I use canned roasted tomatoes?
Absolutely—fire-roasted canned tomatoes add great flavor.
How do I make the soup smoother?
Blend it longer or strain it through a fine mesh sieve for an extra-smooth consistency.
Can I freeze the fritters?
Yes, freeze after frying and reheat in the oven for best texture.
What’s the best oil for frying the fritters?
Use a neutral oil like canola or avocado oil for frying.
What can I serve with this dish?
A crisp salad, warm tortillas, or Mexican rice all make great accompaniments.
Is this soup gluten-free?
Yes, just use gluten-free flour in the fritters to keep the entire meal gluten-free.
Conclusion
Sopa Tarasca Pinto Bean Soup with Jalapeño Corn Fritters is a bold, satisfying, and flavorful meal that blends creamy, spicy, and crunchy in every bite. Whether you’re making it for a cozy dinner or to impress guests, this Mexican-inspired combo brings comfort and character to the table. Don’t forget the toppings—they make every bowl pop with texture and freshness!
Print
Sopa Tarasca Pinto Bean Soup with Jalapeño Corn Fritters
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Soup, Appetizer
- Method: Stovetop, Frying
- Cuisine: Mexican
Description
Sopa Tarasca is a traditional Mexican soup hailing from Michoacán, blending the rich flavors of pinto beans, tomatoes, and warm spices. Paired with crispy Jalapeño Corn Fritters, this combination offers a delightful balance of creamy and crunchy textures with a hint of heat.
Ingredients
For the Sopa Tarasca:
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2 tablespoons olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon ancho chili powder
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1 (28-ounce) can whole tomatoes
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2 (15-ounce) cans pinto beans, drained and rinsed
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4 cups vegetable broth
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Salt and freshly ground black pepper, to taste
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Optional garnishes: sliced avocado, crumbled queso fresco, chopped cilantro, lime wedges
For the Jalapeño Corn Fritters:
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup milk
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1 large egg, beaten
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1 cup corn kernels (fresh or frozen)
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1 jalapeño pepper, seeded and finely chopped
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1/2 cup shredded cheddar cheese
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2 tablespoons chopped fresh chives
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Oil, for frying
Instructions
To Prepare the Sopa Tarasca:
-
Sauté Aromatics:
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. -
Add Tomatoes and Beans:
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. -
Blend the Soup:
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.
To Prepare the Jalapeño Corn Fritters:
-
Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, salt, and black pepper. -
Incorporate Wet Ingredients:
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. -
Fry the Fritters:
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.
To Serve:
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
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Spice Level: Adjust the amount of jalapeño in the fritters to control the heat level.
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Consistency: If the soup is too thick, add additional vegetable broth to reach desired consistency.
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Make Ahead: The soup can be made a day in advance and reheated before serving. The fritters are best served fresh.