Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Once shimmering, add the chopped small onion and sauté for about 5-7 minutes until golden and fragrant.

Stir in 2 minced garlic cloves and cook for an additional minute, ensuring the garlic becomes aromatic but not browned.

Pour in 2 cups of chicken or vegetable broth, along with 1 can of fire-roasted diced tomatoes, drained and rinsed black beans, 1 can of diced green chiles, and the chopped red bell pepper. Stir in 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and ½ teaspoon of ground cumin. Bring the pot to a boil.

Once boiling, lower the heat to a gentle simmer and cover the pot slightly ajar. Let it simmer for 8-10 minutes until the bell pepper is tender yet still vibrant.

Using an immersion blender, carefully blend just a portion of the soup until you reach your desired consistency—smooth with some chunky pieces for texture.

After blending, return the mixture to the pot and stir in 1 tablespoon of lime juice. Add salt and pepper to enhance the flavor.

Ladle the hot soup into bowls and add any optional toppings like chopped cilantro, sour cream, tortilla strips, or avocado.