1 tablespoon olive oil
1 red onion, roughly chopped
2 garlic cloves minced
1–1/2 teaspoons cumin
1 teaspoon ancho chile powder
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon kosher salt plus more for serving
1 teaspoon black pepper plus more for serving
2–15 ounce cans black beans
1–15 ounce can diced fire-roasted tomatoes
1 cup low-sodium vegetable broth
Diced avocado for serving
Chopped cilantro for serving
Crumble tortilla chips for serving
Heat the olive oil in a large saucepan over medium high heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic, cumin, ancho chile powder, oregano, garlic powder, onion powder, salt and pepper and continue cooking until fragrant, about 1-2 minutes.
Add the black beans, tomatoes and vegetable broth. Simmer for 15-20 minutes until the soup has slightly thickened.
Divide the soup into bowls and garnish with avocado, cilantro, tortilla chips, salt and pepper.