1. In a dutch oven or stock pot, warm olive oil over medium-high. Sauté garlic cloves and onion just until they start to soften, then add all 3 cans of black beans, along with their liquid, and the chicken broth. Add about 8 stems of cilantro, juice from both limes, chili powder, and a big pinch of salt and pepper. Turn up to high until it comes to a boil, then reduce heat to a simmer.
2. Simmer the soup for 20 – 30 minutes, until the beans start to break down and the soup is thickened to your liking. Divide into bowls and top with toppings of your choice.

**If you like a more luxurious, creamier texture, transfer half the soup to a blender, and blend into a chunky puree. Add back to soup pot and stir into the soup before serving.