Heat the oil in a large saucepan, add the onion and garlic and cook gently for 5 minutes, or until softened but not coloured. Stir in the red peppers and chillies and cook for a few minutes. Stir in the stock and tomato juice or passata, chilli sauce, beans, coriander and salt and pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes.
Leave to cool slightly, then transfer to a food processor or blender and process until smooth. Return the soup to the pan and adjust the seasoning, adding a little extra chilli sauce if necessary. Reheat gently.
Spoon into warmed soup bowls. Stir a little soured cream or crème fraîche into each portion and garnish with lime rind strips, if wished. Serve with tortilla chips.