Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and smashed garlic and sauté until softened and fragrant, about 5 minutes. Stir in the ancho chili powder and cumin and cook for another 1-2 minutes until fragrant.
• Add the whole tomatoes to the pot. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally. Carefully transfer the tomato mixture to a blender and blend until smooth. Return the blended mixture to the pot.
• Add the drained pinto beans to the blender with 2 cups of water or vegetable broth. Blend until smooth. Pour the bean mixture into the pot with the tomato base and stir to combine. Add the remaining 0.5 cup of liquid if a thinner soup is desired. Stir in the salt. Bring the soup to a gentle simmer and cook for at least 15 minutes, or until ready to serve. Adjust seasoning as needed.
• While the soup simmers, prepare the corn fritters. Pulse 1 cup of the frozen corn in a food processor until mostly smooth, but with some texture remaining. In a medium bowl, combine the pureed corn, flour, cornstarch, crumbled cotija cheese, minced jalapeño, and salt. Stir in the remaining 0.75 cup of frozen corn.
• Pour the vegetable oil into a large skillet and heat over medium heat. Once the oil is hot (a drop of batter should sizzle), drop rounded tablespoons of the corn mixture into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and cooked through. Remove the fritters from the oil with a slotted spoon and drain on paper towels.
• Serve the hot soup topped with the fresh corn fritters. Garnish with extra cotija cheese, cilantro, or a dollop of sour cream if desired.