Step 1

Heat oil in a large pan over low heat and fry onion for 7-8min, stirring occasionally, until tender. Add garlic, cumin, chipotle and tomato purée and fry, stirring, for 1min. Stir through the beans and stock, bring to the boil and simmer for 10min.

Step 2

Meanwhile mix salsa ingredients and check seasoning.

Step 3

Remove half the beans and liquid to a blender and whizz until smooth. Return to the pan with the unblended soup and season to taste with salt, pepper and lime juice.

Step 4

Divide soup between 4 bowls and top with the salsa ingredients. Serve.