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Spoon with a scoop of jalapeno corn fritters and sopa tarasca.

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

  • Author: Lindsay
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


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! 


Units Scale

Sopa Tarasca

  • 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
  • 23 cups water or vegetable broth
  • 2 teaspoons salt (more or less to taste)

Jalapeño Corn Fritters

  • 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


  1. 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. 
  2. 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.
  3. 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.
  4. Serve soup topped with corn fritters, crema, Cotija cheese, cilantro, and anything else your heart is asking for. YUM.


Instant Pot Instructions: Sauté the onion and garlic in the Instant Pot with a bit of olive oil. Add in the ancho chili powder and cumin, and sauté an additional minute or two. Add in the tomatoes, pinto beans, and 2 cups or water or broth. Cook on high pressure for 5 minutes with a quick release when the soup finishes. Transfer the mixture to a blender and puree until smooth or puree everything right in the Instant Pot until smooth.

I actually made potato eggplant tacos and chicken tacos with the leftover soup – just use it like a simmer sauce to cook with your taco filling. Super yummy.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Keywords: sopa tarasca, pinto bean soup, bean soup