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Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add 4 small diced medium Roma tomatoes, 1 diced medium yellow onion, 1 small diced medium red bell pepper, 1 diced medium jalapeño pepper, and 5 minced garlic cloves. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, and the garlic is fragrant, about 3 minutes.
Stir in ½ teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon ground cumin, ¼ teaspoon kosher salt, ¼ teaspoon black pepper. Cook until the tomatoes are completely broken down, 3 to 4 minutes more.
Stir in 3 cans drained and rinsed black beans and 1 (32-ounce) carton low-sodium chicken broth. Bring to a simmer. Continue to simmer, reducing the heat as needed, until the flavors meld, about 5 minutes.
Transfer about 2 ½ cups of the soup to a blender. Blend on high speed until mostly smooth but still a little chunky, 5 to 10 seconds. (Alternatively, blend to desired consistency directly in the pot with an immersion blender.)
Return the blended soup to the pot and return to a simmer. Simmer for 3 minutes more to thicken the soup slightly. Taste and season with more kosher salt as needed. Serve with desired garnishes.