• If using dried beans, pick to remove any stones or debris. Put them in a bowl and add enough cold water to cover them by at least 2 inches. Soak for at least 8 hours or overnight.
• Drain well. Give them a rinse with cold water and drain once again.
• In a heavy pot (6 Qt or larger) or Dutch oven over medium high heat, heat the olive oil. Add the onion, carrot, celery and garlic cloves and cook stirring frequently for about 4-5 minutes or until the onion is translucent.
  
• Next, add the tequila (if using) and cook for a few minutes or until almost all the tequila has evaporated. If using broth, skip this step. Add the beans, stock, diced green chiles, cumin and oregano and bring to a boil.
  

Dried Beans Cooking Instructions

• If using dried beans, reduce the heat to medium low and simmer for about 1 to 1 1/2 hours or until the beans are tender and cooked through.

Canned Beans Instructions

• If using canned beans, reduce the heat to low and simmer for 30 minutes.

After the beans are tender:

• Remove the pot from the heat and using an immersion blender blend the soup to your desire texture and consistency. I like leaving some beans whole for a rustic chunky texture). You can also use a blender or food processor. Simply transfer some or all the soup to a blender and process until you reach your desire texture and consistency. Then, return the soup to the pot.
  
• Stir in 1 tablespoon of chopped cilantro (or more to taste), and the lime juice. Season with salt and pepper to taste and simmer for another 5 minutes over low heat.
  
• Ladle into soup bowls and top with your favorite toppings. Garnish with chopped cilantro if desired.
  

To Make the Chipotle Crema

• Whisk together all the ingredients. This can be made 3-4 days in advance. Keep it stored in an airtight container in the refrigerator.