Soak the dry beans overnight in a bowl of water. When you are ready to make the soup rinse and drain the beans, then set aside.

Chop the onions and mince the garlic.

Combine the onions, garlic, diced tomatoes, green chilies, pinch of red pepper flakes, chili powder, smoked paprika, cumin, chopped chipotle chili, chicken broth and water in  a 5-7 quart slow cooker. Stir well.

Place the lid on the slow cooker and cook on high for 6-8 hours, you want the beans to be soft.

Once the beans are soft, use an immersion blender or potato masher to blend some of the beans into the liquid.

Stir in the lemon juice and season with salt and pepper to taste.

Garnish with squeeze of lime juice a dollop of sour cream, chopped cilantro, and avocado.