Step 1

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and green pepper, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Stir in the chipotle and adobo.

Step 2

Stir in the beans, refried beans, and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.

Step 3

Divide the soup among 4 bowls and top with the avocado, salsa, sour cream, and cilantro, if desired.