To Prepare the Sopa Tarasca:

1. Sauté Aromatics:
   In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, cumin, and ancho chili powder; cook for an additional minute until fragrant.

2. Add Tomatoes and Beans:
   Pour in the canned tomatoes with their juices, breaking them up with a spoon. Add the pinto beans and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes to allow flavors to meld.

3. Blend the Soup:
   Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot and season with salt and pepper to taste. Keep warm over low heat.

To Prepare the Jalapeño Corn Fritters:

1. Mix Dry Ingredients:
   In a large bowl, whisk together flour, baking powder, salt, and black pepper.

2. Incorporate Wet Ingredients:
   Add milk and beaten egg to the dry ingredients, stirring until just combined. Fold in corn kernels, chopped jalapeño, shredded cheddar cheese, and chopped chives until evenly distributed.

3. Fry the Fritters:
   Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon. Cook fritters for 2-3 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

To Serve:

Ladle the warm Sopa Tarasca into bowls. Top each serving with a few Jalapeño Corn Fritters. Garnish with optional toppings such as sliced avocado, crumbled queso fresco, chopped cilantro, and a squeeze of lime juice. Serve immediately.​