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

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

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

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

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.

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

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