Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 2 cloves of chopped garlic and sauté for about 30 seconds until fragrant. Stir in 1 small chopped yellow onion and cook for approximately 3 minutes until soft and translucent.

Add 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/2 teaspoon of chili powder to the pot. Stir for about 30 seconds to toast the spices.

Pour in 2 cans of black beans (with liquid), 1 can of fire-roasted tomatoes, and 1 cup of broth. Stir well and bring to a gentle boil. Reduce heat to a simmer and cook for 5 minutes.

If desired, use an immersion blender to blend the soup until smooth, leaving some beans unblended for a rustic feel.

Ladle soup into bowls and garnish with toppings like sliced avocado, fresh cilantro, or pickled onions.