Cut onions into strips and smash the garlic cloves. Then sweat for a few minutes to soften and activate the flavors.

Add the seasonings (cumin, paprika, chili powder) and toast for ~30s.

Add rinsed beans and cook for a couple minutes.

Add broth and simmer for about 10 minutes

Blend with immersion blender

Simmer again for ~5 minutes until desired thickness

Once desired viscosity is achieved, season with salt and pepper to taste. If you used salted broth and beans, you may not need to add much salt. I usually use low sodium broth and leave it a bit less salted and let the table salt it.

Serve with whatever toppings you like, I usually add sour cream to the soup and serve it and guaca-salsa on the side as additional dipping options for the quesadillas. I make the quesadillas at the same time (usually with ground turkey seasoned with taco seasoning) and cut them into thin strips for dipping.