In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onion and sauté for 5-7 minutes until the onion becomes soft and lightly golden.

Next, add 2 minced garlic cloves to the pot, stirring continuously for about 1 minute until fragrant.

Pour in 2 cups of chicken or vegetable broth, along with a 14 oz can of fire-roasted diced tomatoes (with juices), 3 drained and rinsed cans of black beans, 4 oz can of diced green chilies (with juices), and half a chopped red bell pepper. Stir in spices to give your Easy Black Bean Soup its signature flavor.

Increase the heat to high until the mixture reaches a rolling boil. Reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 8-10 minutes.

Using an immersion blender, blend the soup to your desired consistency—smooth or slightly chunky.

Remove the pot from heat and stir in 1 tablespoon of fresh lime juice. Season generously with salt and pepper, adjusting to taste.

Ladle the hot soup into bowls and garnish with your choice of toppings. Serve warm.