Heat olive oil in a large pot over medium heat. Add chopped garlic and sauté for about 1 minute until fragrant.

Stir in chopped yellow onion and sauté for around 3 minutes until soft and translucent.

Sprinkle in ground cumin, ground coriander, and chili powder, cooking for an additional 30 seconds.

Add black beans, fire-roasted tomatoes, and broth. Stir well and bring to a gentle boil.

Reduce heat to medium-low and let the soup simmer for about 5 minutes.

Using an immersion blender, blend some or all of the soup to desired consistency.

Ladle soup into bowls and enhance with optional toppings before serving.