Description
Tarascan Soup with Jalapeño Corn Fritters is a delicious and hearty dish that combines a flavorful soup with crispy corn fritters.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Lime wedges for serving
- For the Jalapeño Corn Fritters:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg
- 1 jalapeño, seeded and finely chopped
- Vegetable oil for frying
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic, cumin, and oregano, cooking for another minute until fragrant.
- Add the diced tomatoes with their juice and the chicken broth to the pot. Bring to a simmer and cook for 10 minutes.
- Stir in the shredded chicken, corn, black beans, and cilantro. Season with salt and pepper to taste. Simmer for an additional 10 minutes to heat through.
- While the soup is simmering, prepare the jalapeño corn fritters. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and black pepper.
- In another bowl, whisk together the buttermilk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped jalapeño.
- In a skillet, heat about 1/4 inch of vegetable oil over medium heat. Drop spoonfuls of the fritter batter into the hot oil, cooking until golden brown on each side, about 3-4 minutes per side. Remove and drain on paper towels.
- Serve the sopa tarasca hot, garnished with lime wedges and accompanied by the jalapeño corn fritters.
Notes
- For a vegetarian version, substitute the chicken with additional beans or vegetables such as zucchini or bell peppers.
- Add avocado slices or shredded cheese on top of the soup for extra creaminess and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl of soup with fritters
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg