Add the oil and onion to a soup pot and sauté it over medium heat for 5-7 minutes (it’s ok if it lightly browns – more flavor!).
Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red bell pepper, and spices.
Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly open, reduce the heat, and simmer for 8-10 minutes.
Using either an immersion blender or a regular blender, blend most of the soup (use caution – you may want to let it cool a bit first). You can blend it all, but I like to leave it a bit chunky.
Stir in the lime juice, and season with salt & pepper as needed (I found that I needed to add a fair amount of salt).
Serve as-is or with desired toppings.
Notes
This recipe serves 4, but it’s easy to double all the ingredients if you need extras (just make sure to use a decent size pot).
Want to make this a spicy black bean soup? Add in 1/2 teaspoon cayenne pepper or use spicy green chilies (I used mild ones).
Nutrition info doesn’t include any soup toppings.
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