Heat the olive oil in a large pot over medium heat.

Add the diced onion, bell pepper, and minced garlic. Cook until the vegetables are soft, about 5 minutes.

Stir in the ground cumin, chili powder, smoked paprika, cinnamon, and allspice. Cook for an additional 1 minute to toast the spices.

Add the rinsed and drained black beans, diced tomatoes (with their juices), and chicken broth to the pot. Bring the mixture to a boil.

Reduce the heat to low and simmer the soup for 15 minutes to allow the flavors to meld together.

Use an immersion blender to blend the soup until smooth directly in the pot. Alternatively, transfer the soup in batches to a blender or food processor and blend until smooth, then return it to the pot.

Season the black bean soup with salt and pepper to taste.

Serve the hot soup garnished with chopped fresh cilantro and a dollop of sour cream if desired.

Enjoy this flavorful and comforting black bean soup as a delicious meal on its own or as a starter!

Stir in the ground cumin, chili powder, smoked paprika, cinnamon, and allspice, and cook for an additional 1 minute to toast the spices.

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and cook until the vegetables are soft, about 5 minutes.

Add the cumin, chili powder, paprika, cinnamon, and allspice, and cook for 1 minute longer.

Add the black beans, tomatoes, and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.

Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender or food processor and blend it until smooth, then return it to the pot.

Season the soup with salt and pepper, to taste. Serve hot, garnished with cilantro and sour cream, if desired.