Heat olive oil in a large pot over medium-high heat.
Sauté onion, carrots, celery, and garlic for 5 minutes.
Add chili powder, cumin, and black pepper. Cook 1 minute.
Stir in broth, 2 cans beans, and corn. Bring to boil.
Blend remaining 2 cans beans with tomatoes until smooth.
Stir into soup, reduce heat, and simmer 15 minutes.
Serve hot with toppings like avocado, lime, or cilantro.
