The chilis have to be rehydrated first. Put the chilis in a large bowl and pour the boiling water over them. Let them soak for at least one hour. Set them aside.

Put the beans in the inner pot of the Instant Pot with 3 quarts of water, the bay leaves, epazote, and broken up pieces of garlic. Put the top and seal the pot. Set the beans for 50 minutes. Use the natural release method.

Heat the Dutch oven then add the olive oil. When the olive oil is hot, add the onions. Sauté until the onion becomes translucent then add the carrots. Sauté for about 5 minutes to get the carrots a bit soft. Add the jalapeno and bell pepper. Sauté until the pepper is soft.

Mix the vegetable base with the water and pour that into the pot. Stir well to combine.

Remove the chilis from the bowl and put them into a blender with the reserved quartered onion, 4 garlic cloves, and the liquid in the bowl. Puree the sauce then add it to the soup.

Using a spider or slotted spoon, add the beans to the pot, but do not throw away the liquid as it will be used later in the recipe. Add the plum tomatoes, breaking them up with your hands. Don't forget to add the liquid in the can. Stir, Add the chipotle peppers, oregano and cumin. Stir and simmer, uncovered, for 1 hour.

Break up for tortillas and add them to a blender. Add 2 cups of the bean liquid. You may pour the remaining liquid into the soup pot. Puree the mixture and add it to the pot.

Cut the remaining tortillas into eights, spray them with olive oil and sprinkle salt on them. Cook them in the air fryer at 400 for 7 minutes or until they have crisped up. You can also put them on a baking sheet in a 400 degree oven for about 7 minutes.

Pour the soup into a tureen or keep it in the Dutch oven. Top with soup with the tortilla chips and sprinkle some cheese on top as well as cilantro. Serve with the remaining cheese, sour cream, cilantro, and green onion. If you wish, you can also include salsa, guacamole and additional chips.

Enjoy!