In a small food processor, blend together chipotle with adobo sauce and splash of vegetable broth.
Heat oil in a large dutch oven over medium heat and sauté onions until translucent. Add in garlic and sauté for a 2-3 minutes. Add in chiles, beans, spices, broth and chipotle mixture. Let simmer for 20 minutes.
For a thicker soup, use an immersion blender and mix to your desired thickness. If you'd like an even thicker soup, take some soup and add to a small bowl and add in 2-3 tbsp of flour, whisk, then add back in.
Finish with lime juice, zest and cilantro and serve.
Top soup with red onions, sour cream, cheese, cilantro, avocado etc.