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–+ servings
Patricia

Tarascan Soup with Jalapeño Corn Fritters is Irresistible!

Tarascan Soup with Jalapeño Corn Fritters is a delicious and hearty dish that combines a flavorful soup with crispy corn fritters.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Add the diced tomatoes with their juice and the chicken broth to the pot. Bring to a simmer and cook for 10 minutes.
  3. 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.
  4. While the soup is simmering, prepare the jalapeño corn fritters. In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and black pepper.
  5. 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.
  6. 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.
  7. Serve the sopa tarasca hot, garnished with lime wedges and accompanied by the jalapeño corn fritters.

Nutrition

Serving: 1bowl of soup with frittersCalories: 320kcalCarbohydrates: 30gProtein: 22gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 3g

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.

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