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Peel and finely dice the onion. Finely slice the garlic. Place a saucepan over medium-high heat with a drizzle of oil. Once hot, add the onion, garlic and chipotle paste, then cook for 3-4 mins until softened and translucent. Stir through the tomato purée and cook, stirring, for 2-3 mins until darkened.
Pour in the stock and black beans (with their liquid). Using a masher, mash half of the beans. Let the soup simmer for 15-20 mins, stirring occasionally, until thickened. Taste and season with salt if needed.
Meanwhile, slice the radishes into thin matchsticks. Thinly slice the jalapeño.
Share the soup between bowls, then top with the radishes, tomato salsa, soured cream and jalapeño.