Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

Name: Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters
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; enough oil to fry

"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!..."

INGREDIENTS

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2 tablespoons olive oil

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1 onion, chopped

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4 cloves garlic, smashed

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1/2 tablespoon ancho chili powder

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2 teaspoons cumin

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one 28-ounce can whole tomatoes

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two 14-ounce cans pinto beans, drained

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2-3 cups water or vegetable broth

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2 teaspoons salt (more or less to taste)

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1 3/4 cups frozen corn

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1/4 cup flour

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1 tablespoon cornstarch

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1/4 to 1/2 cup cotija cheese

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minced jalapeño (to taste – one is usually more than enough)

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1/2 teaspoon salt, and/or salt for topping

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enough oil to fry

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