Blend chipotle peppers in adobo sauce in food processor until well blended.
In a pan, brown the chorizo and onions together until the onions soften, then add to large pot with garlic, paprika, cumin, oregano, salt, cayenne and coriander. Stir in tomatoes and chipotle mixture, broth, soda, water, and beans. Heat to boiling stirring occasionally. Reduce heat to a simmer and cook uncovered, stirring occasionally, uncovered for 1 hour.
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