Dice the onion and bell pepper; mince the garlic and jalapeño.

Heat the olive oil in a large soup pot over medium-high heat.

Add the onion and bell pepper and sauté 2–3 minutes until softened.

Stir in the jalapeño, garlic, cumin, red chili flakes, and black pepper; cook for about 1 minute until fragrant.

Add the chipotle pepper and its adobo juice; stir to combine.

Pour in a little vegetable broth to deglaze the pot, scraping up any browned bits.

Add the remaining broth, black beans with their liquid, and bay leaves; stir and bring to a boil.

Reduce heat to low, cover, and simmer for about 15 minutes.

Remove the bay leaves.

Use an immersion blender or a regular blender to puree about 2 cups of the soup, then return it to the pot for a thicker, creamier texture.

Taste and adjust salt or spices as needed.