Heat oil over medium heat. When hot, add onion, garlic, and cumin. Cook slowly until onions are tender being careful not to burn.
3
Add half of the beans, chicken stock, chipotle pepper, lime juice, an onion mixture to a blender or food processor. Puree until smooth. Repeat with remaining half of ingredients. If soup is too thick, thin with additional chicken broth or water.
4
Return pureed mixture to the pot used to cook the onions and reheat the soup.
5
Garnish with a slice of lime sprinkled with fresh chopped cilantro. Sour cream and/or tortilla chips can also be used to garnish.
