In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté for about 5-7 minutes until soft and lightly browned.

Add 3 minced garlic cloves to the pot and cook for about 1 minute until fragrant.

Pour in 4 cups of broth, one can of fire-roasted diced tomatoes, two cans of black beans, one can of diced green chilies, and one diced red bell pepper. Stir well to combine.

Sprinkle in 2 teaspoons of chili powder, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin, then add salt and pepper to taste. Bring to a boil, reduce heat to a simmer for 8-10 minutes.

Blend the soup to your desired consistency using an immersion blender.

Stir in the juice of one lime and adjust seasoning by adding more salt and pepper as needed.

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