Prepare the Ingredients: Begin by chopping the onion and mincing the garlic. Drain and rinse the black beans. Set these ingredients aside for later use.

Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, which should take about 3-4 minutes.

Add Spices: Stir in the cumin, chili powder, and smoked paprika. Cook for another minute to allow the spices to release their flavors.

Combine Broth and Beans: Pour in the chicken or vegetable broth and add the black beans. Stir everything together and bring the mixture to a gentle boil.

Simmer the Soup: Reduce the heat to low and let the soup simmer for about 10 minutes. This allows the flavors to meld together beautifully.

Incorporate Cream: Gently stir in the heavy cream. Allow the soup to simmer for an additional 5 minutes, ensuring the cream is thoroughly combined.

Poach the Eggs: Carefully crack the eggs into the simmering soup, making sure they are spaced apart. Cover the pot and let the eggs poach in the soup for about 5 minutes, or until the whites are set but the yolks remain runny.

Season to Taste: Add salt and pepper to taste, remembering that the queso fresco will also add some saltiness to the dish.

Garnish and Serve: Remove the pot from the heat. Ladle the soup into bowls and top each serving with fresh cilantro, sliced avocado, crumbled queso fresco, and a wedge of lime. Add tortilla chips on the side or crumbled on top for extra crunch if desired.