Place olive oil in pan. Turn heat on medium. When hot, add chopped onion and sauté until translucent.
Add garlic and cook 30 seconds.
Add vegetable broth, black beans, roasted green chiles, and spices.
Simmer 10-15 minutes. Let cool.
Place ½ soup in a blender. Blend until smooth and creamy. Return to soup in pan and heat.
Notes
This soup will last up to 5 days in an airtight container in the fridge.To freeze it make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.Don't fill containers or bags all the way full. For freezer-safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in the freezer.You can keep soup in the freezer for 4-6 months, but flavors in the freezer start to fade around 2 months.When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.