Soup:
2 tablespoons olive oil
1 (4-ounce) dry-cured chorizo sausage, chopped
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1/2 jalapeno, seeded and diced
3 (15-ounce) cans black beans, drained and rinsed
1 canned chipotle chile plus 1 tablespoon adobo sauce
3-4 cups chicken broth (recommend 3 if you like thicker soup)
Sliced green onions, for serving
Cumin Lime Sour Cream:
1/2 cup sour cream
1 teaspoon ground cumin
Juice of 1/2 a lime

For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.

Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.

For the sour cream: Mix all the ingredients in a bowl.