Step 1

If using fresh tomatoes, core and coarsely chop tomatoes; set aside.

Step 2

After that, heat the oil in a large saucepan over medium heat. Then, add onion and cook until tender, about 5 minutes.

Step 3

Stir in chilies, garlic, cumin, oregano, sugar, cloves, red pepper, chili powder and tomatoes. Then, reduce heat and simmer, stirring occasionally, until the tomatoes are softened, about 5 minutes.

Step 4

Next, add broth and beans; bring to a low boil, then cover and reduce heat to low, simmer for 15 minutes.

Step 5

Remove 2 cups and place in a blender and puree until creamy, then add back to the soup. Alternatively, use an immersion blender to puree a bit of the soup– you want the base to be creamy while still keeping much of the texture with the whole beans.

Step 6

Season to taste, if needed, with salt and pepper or cayenne for more heat. Stir in the lime juice just before serving.

Step 7

Finally, top with sour cream, scallions, and shredded cheese.