Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

Name: Sopa Tarasca (Sup Kacang Pinto) dengan Jalapeño Jagung Goreng
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Indonesian
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

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!

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Sopa Tarasca (Sup Kacang Pinto) dengan Jalapeño Jagung Goreng

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

6 servings

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

Steps

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

Nutrition Facts (per serving)

Macronutrients

Calories42221% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.91

Per Serving $0.15/serving

🏠 Save ~$1.82 compared to buying!

📋 Price Breakdown (13% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
olive oil	2 tablespoons	-	-
onion	1	-	-
garlic	4 cloves	-	-
ancho chili powder	0.5 tablespoon	$0.50/100g	$0.04
cumin	2 teaspoons	$4.38/kg	$0.88
one 28-ounce can whole tomatoes	-	-	-
two 14-ounce cans pinto beans	-	-	-
-3 cups water or vegetable broth	2	-	-
salt	2 teaspoons	-	-
frozen corn	0.25 cups	-	-
flour	0.25 cup	-	-
cornstarch	1 tablespoon	-	-
to 1/2 cup cotija cheese	0.25	-	-
minced jalapeño	-	-	-
salt	0.5 teaspoon	-	-
vegetable oil for frying	1 cup	-	-