This soup is so simple, but SOOOO good. This is seriously one of my favorite meals I have had lately and it is cheap and easy to make. The jalapeno corn fritters are slightly sweet, a little spicy and their crispy edges go so well with this creamy, rich, flavorful soup. I’m definitely adding them to my make again list, and think they would be great as a appetizer with some dipping sauce.
This soup has only a few ingredients, and mostly from cans, so it is super fast to make. If I made this again, I’d double the recipe for the fritters, because we could would have definitely liked more. We ate the soup with just some sour cream an the fritters, but you could also top with some cojita cheese, pickled jalapenos and cilantro as well, which would be fantastic.
Sopa Tarasca with Jalapeno Corn Fritters
Ingredients
For the soup:
- 2 tbsp olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 1/2 tbsp ancho chile powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cumin
- 2 14 oz cans fire roasted tomatoes
- 2 14 oz cans pinto beans drained
- 2-3 cups chicken or vegetable broth
- 2 tsp salt to taste
For the fritters:
- 1 3/4 cup fresh corn or frozen if you can't get fresh but I recommend fresh if you can
- 1/4 cup flour
- 1 tbsp cornstarch
- 1/2 cup cojita or grated parmesan
- 1 jalapeno minced
- 1/2 tsp salt plus extra for sprinkling
- oil for frying
Instructions
- Make the soup first because you want to eat the fritters right after frying. In a blender, combine the canned tomatoes, drained beans and a little of the broth. In a stock pot, heat the oil over medium heat and add the onion, garlic and spices. Cook, stirring occasionally, until fragrant. Add to the blender and blend until smooth. Return to the pot and add a bit more broth until you have a thick soup. Heat over medium low and taste and adjust the seasoning.
- For the fritters: process 1 cup of corn in the blender or food processor until mostly blended. Combine with the other ingredients except the oil and stir well. Heat the oil to 350 and use a cookie scoop to drop balls of batter into the oil. Fry for a few minutes until golden brown. Drain on paper towels and add to the soup when ready to eat.
- Serve with sour cream, cilantro, and any other toppings you like.