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Heat the olive oil and garlic in a medium saucepan or soup pot over medium heat. When bubbles appear around the edges of the garlic, add the onion. Sauté for about 3 minutes, until the onion begins to soften. Add the cumin, coriander, and chili powder and sauté for another 30 seconds or so, until fragrant.
Add the black beans and their liquid, tomatoes, and broth and stir to combine. Turn the heat up to medium-high, bring the soup up to a boil, then turn down to medium-low and let simmer for a few minutes, just to let the flavors come together. Taste for seasoning, adding the salt to taste if needed.
This soup can be served as is, partially blended, or fully blended. Use an immersion blender to blend it to your preferred consistency.
Ladle the soup into serving bowls. Add your preferred toppings and serve right away. Let any leftovers cool to room temperature, then transfer to a tightly lidded container. The soup will keep, refrigerated, for up to 3 days, or frozen for up to 3 months. I like to freeze individual portions in souper cubes or small freezer-safe plastic containers, then thaw in the refrigerator overnight before reheating. Love the recipe? Leave us stars and a comment below!