{"id":627,"date":"2023-02-27T09:00:00","date_gmt":"2023-02-27T10:00:00","guid":{"rendered":"http:\/\/www.flitphotography.co.uk\/?p=627"},"modified":"2025-06-16T10:40:01","modified_gmt":"2025-06-16T10:40:01","slug":"sopa-tarasca-pinto-bean-soup-with-jalapeno-corn-fritters-2","status":"publish","type":"post","link":"http:\/\/www.flitphotography.co.uk\/index.php\/2023\/02\/27\/sopa-tarasca-pinto-bean-soup-with-jalapeno-corn-fritters-2\/","title":{"rendered":"Sopa Tarasca (Pinto Bean Soup) with Jalape\u00f1o Corn Fritters"},"content":{"rendered":"
\"Sopa<\/figure>\n

This recipe is a fan-favorite! It was originally published in 2021 as part of our Soup Series! View the full series.<\/a><\/em><\/p>\n

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This soup is a hug in a bowl. <\/p>\n

It’s got a tomato and pinto bean base, with warm chili spices, a creamy silky thickness – and once you add in that generous pile of crispy, sweet, spicy melt-in-your-mouth corn fritters on top, the whole thing is going to have you coming back for more. And more. And then, okay, more again because this one just keeps getting better. <\/p>\n

Will you make soup art on top with that Mexican crema, cilantro, and salty cotija cheese? We hope so. <\/p>\n

\"Sopa<\/figure>\n

Origins Of Sopa Tarasca<\/h2>\n

Sopa Tarasca (“Tarascan soup”) originated in the Michoac\u00e1n state of Mexico and was given the name in honor of the indigenous peoples of that area, the Pur\u00e9pechas or Tarascos. It is made with tomatoes, garlic, onion, and our favorite little friend, pinto beans! It is also made with fresh or dried chiles native to that region, which help give it its warm smoky flavor. <\/p>\n

We were first introduced to the soup by this video on YouTube<\/a> from Pati Jinich. We made her beautiful recipe immediately and it was so very, very yummy! Pati used whole dried ancho chiles, which are often trickier to find at our local grocery store (although if you can find them, they are absolutely delicious to use!). <\/p>\n

We made some ever-so-slight swaps based on availability and preference, like using ancho chili powder instead, cooking the onion rather than adding it raw, and tossing in some extra cumin, to come up with this cozy-as-all-get-out nod to a more traditional sopa tarasca.<\/p>\n

Why It’s So Good<\/h2>\n

This soup has heat but not exactly spiciness (though there is ancho chili powder). It’s like, actual warmth but not just from soup temperature either, you know? It’s just warm. The sun peeking through the clouds, or sitting just the right distance from the fire pit, or a soft thick sweatshirt and a perfectly weighted blanket. That kind of warm. You’ll feel it and it’s so great.<\/p>\n

The creamy thickness that the soup gets from the pureed pinto beans makes you feel like you really made something special for yourself, and listen, you did.<\/p>\n

This is also a topping lovers da-ream. <\/p>\n