I more or less follow this recipe.

I like things spicy, but even with that, the amount of jalepenos and cayenne in it are a bit much for me. I think I start with a 1/2 tsp. of cayenne and 2-3 T. of diced jalepenos and go from there. I also skip the oregeno because I just don't like it in this soup. I also skip the cheese. Instead, I add just a small amount in the bowl, along with some sour cream and fresh jalepeno, when I serve it. Finally, I add in another can of beans. One of comments suggested pureeing them (without liquid) in a blender or food processor and adding them in to make it thick. I like doing this; it makes the overal texture a little creamier. I'd also note that I either use organic canned beans or I use dry. Otherwise, the sodium content is just too high.