In a large pot, heat a drizzle of olive oil over medium heat. Add finely chopped onion and sauté until it becomes translucent and softened, about 5 minutes.

Stir in minced garlic and jalapeño to the pot. Cook for an additional 1-2 minutes until fragrant.

Stir in ground cumin, smoked paprika, chili powder, and dried oregano. Sauté the spices for about 1 minute.

Incorporate drained black beans, vegetable broth, and diced tomatoes. Stir well to combine.

Increase the heat and bring to a gentle boil, then reduce to low heat. Allow it to simmer uncovered for 20-25 minutes.

Using an immersion blender, partially blend the soup for a creamier texture while leaving some beans whole.

Taste your soup and season with salt, pepper, and lime juice. Serve hot, garnished with sour cream and cilantro.