Step 1

Heat olive oil in a stockpot over medium, then add diced onion and cook for 3-4 minutes, or until translucent. Add in garlic, cumin, and Mexican oregano, and cook for 1-2 minutes longer.

Step 2

Stir in the diced tomatoes, pinto beans, and vegetable broth or water. Bring the soup to a boil, then reduce the heat to simmer gently for about 15-20 minutes.

Step 3

Use an immersion blender, or transfer roughly ⅓ of the soup to a blender with the 2 chipotles in adobo and mix until smooth. Add it back to the pot to simmer for a few more minutes. Squeeze in lime juice, and add salt and pepper to taste.

Step 4

Serve while warm with a garnish of vegan crema, sliced radishes, cotija cheese, cilantro, extra lime wedges, etc. Happy eating!