1 - Step 1 In a large pot over medium heat, heat oil.

2 - Add onion and cook until soft and translucent, about 5 minutes.

3 - Add jalapeños and garlic and cook until fragrant, about 2 minutes.

4 - Add tomato paste, stir to coat vegetables, and cook about a minute more.

5 - Season with salt, pepper, cumin, and chili powder and stir to coat.

6 - Step 2 Add black beans and broth.

7 - Stir soup, add bay leaf, and bring to a boil.

8 - Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes.

9 - (If a thinner soup is desired, add more broth as needed.

10 - ) Step 3 Remove bay leaf and let cool slightly.

11 - Using an immersion blender or food processor, blend soup to desired consistency.

12 - Step 4 Serve with a dollop of sour cream, sliced avocado, and cilantro.