Spicy Pork and Refried Bean Soup

I found this recipe in the March 2025 issue of Bon Appétit by Kendra Vaculin. This picture looks delicious and when I read the ingredients, I thought "That's weird as Hell! I gotta try it!"
I have made this multiple times and there is one suggestion I'll make that makes a whole lotta difference in this soup.  Use ground pork shoulder or butt and not ground pork loin if you can help it.  The flavor is immensely better with the ground shoulder/butt. This may mean you'll need to grind your own pork depending on what you can find in the store.  I have often found ground pork in the store to be ground pork loin, and to me, it's flavorless. 
The soup was still good with the ground loin but it became an "Oh my lord that's good so good!" with the ground shoulder.

Ingredients

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, thinly sliced
1 lb. ground pork
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 tsp. dried oregano
1 tsp. ground cumin
½ tsp. ground coriander
3–5 chipotle chiles in adobo, finely chopped, plus 3 Tbsp. adobo sauce (depending on how spicy you like it)
1 16-oz. can refried beans
4 cups low-sodium chicken broth
Cotija cheese, thinly sliced radishes, cilantro leaves with tender stems, diced avocado (for serving)
Freshly ground pepper
Lime wedges (for serving)

Preparation

Step 1

Heat 2 Tbsp. extra-virgin olive oil in a medium heavy pot over medium-high. Cook 1 medium onion, finely chopped, and 3 garlic cloves, thinly sliced, stirring occasionally, until slightly softened, about 4 minutes. Add 1 lb. ground pork, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, 1 tsp. ground cumin, and ½ tsp. ground coriander; cook, stirring and breaking up meat into small pieces, until spices are incorporated, about 2 minutes.

Step 2

Add 3–5 chipotle chiles in adobo, finely chopped, according to preference and 3 Tbsp. adobo sauce; cook, stirring often, until pork is mostly cooked through, 1–2 minutes. Add one 16-oz. can refried beans and 4 cups low-sodium chicken broth; stir, mashing beans as needed to incorporate into broth. Bring to a boil, then reduce heat and simmer until broth is slightly thickened, 8–10 minutes.

Step 3

Ladle soup into bowls and top with cotija cheese, thinly sliced radishes, and cilantro leaves with tender stems; season with freshly ground pepper. Serve with lime wedges.