Step 1

Rinse and sort the black beans, removing any pebbles or debris.

Step 2

To a 4-quart or larger slow cooker add the rinsed black beans, onion, bell pepper, jalapeno, frozen corn, chipotle pepper, adobo sauce, garlic, cumin, chili powder, smoked paprika, and salt. Stir well to combine.

Step 3

Stir in the vegetable broth. Put the slow cooker lid in place. Adjust heat to "high" and cook for 6 to 8 hours, or under the beans are very tender.

Step 4

Once the beans are very soft, use an immersion blender to puree about one-third of the soup, or transfer one-third of the soup to a blender. If using a blender, blend the soup in batches. Be careful to not fill more than half the blender at a time, as the hot soup can build up pressure. Return the pureed soup to the crock pot.

Step 5

Stir in the lime juice and serve garnished with fresh cilantro. Enjoy!