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Broil poblanos until skin blisters, then peel, seed and dice. Set aside.
Quickly sautée minced garlic, chili powder cumin and cayenne in olive oil and set aside with the poblanos.
into a blender add pinto beans, roasted tomatoes, roasted poblanos and sautéed garlic. Use a little broth to deglaze garlic pan and make blending easier, if necessary. Purée until smooth and add to soup pot.
Stir in broth and Mexican oregano
Increase heat to medium-high and bring the soup up to a boil, reduce heat and let simmer uncovered for 15 minutes. The soup will thicken slightly.
Taste the soup and adjust the salt or seasonings to your liking.
Serve garnished with fresh diced tomatoes, avocado, crumbled queso, and sour cream.