Heat the oil in a large saucepan and fry the onion and garlic until soft but not coloured. Stir in the peppers and chillies and fry for a few minutes. Stir in the stock and tomato juice or passata, the tomato purée and paste, chilli sauce, kidney beans and coriander. Bring to the boil, cover the pan and simmer for 20 minutes.
Cool slightly, then purée in a blender or food processor until smooth. Alternatively, rub through a sieve. Return the soup to the pan and adjust the seasoning, adding a little extra chilli sauce if necessary. Bring to the boil and serve in individual bowls. Stir a little soured cream into each portion and serve with tortilla chips, extra soured cream and lime zest, if liked.