2 tbs extra virgin olive oil
1 medium red onion finely chopped
3 cloves garlic minced
2 finely chopped jalapeno peppers
2 tbsp tomato paste

Salt and fresh ground pepper to taste
2 tbsp chili powder
1 tbsp cumin
3 (15 oz) cans of black beans with liquid
1 (15 oz) can of black beans crushed to be added to thicken
2 cans of chicken broth
2 bay leaves
Sour Cream
Sliced avocado
Fresh chopped cilantro
Fresh lime juice
Grape tomatoes
 
I a large pot over medium heat, heat oil.
Add onion until translucent.
Add jalapenos and garlic for about 2 minutes just until fragrant.
Add tomato paste to coat the vegetables and cook for a minute more and then add salt,
pepper, chili powder and cumin and stir to coat.
 
Add black beans with liquid and chicken broth and bay leaf and stir and bring to a boil.  Once it is boiling add crushed beans and stir until thickened. Reduce to a simmer for the next 15 minutes or until desired consistency.
 
Once done ladle in bowls and garnish with dollop of sour cream, cilantro and lime juice and halved grape tomatoes.