In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened.

Add minced garlic and jalapeño, sauté for another 1-2 minutes until fragrant.

Stir in ground cumin, smoked paprika, chili powder, and dried oregano. Cook for 1 minute, stirring continuously.

Mix in drained black beans, vegetable broth, and diced tomatoes. Stir well and allow to meld.

Bring to a gentle boil, then reduce to a simmer. Cover partially and let simmer for 20-25 minutes.

Use an immersion blender to purée part of the mixture, leaving some beans whole for texture.

Taste and adjust seasoning with salt, pepper, and lime juice. Serve hot, garnished with sour cream and cilantro.