In a large pot, heat a drizzle of olive oil over medium heat. Add the diced white onion and minced garlic, cooking for about 3–4 minutes until they soften and become fragrant.

Stir in the chopped tomatoes and allow them to cook for about 5 minutes until they break down and release their juices.

Add the rinsed black beans, chopped chipotle pepper, stock, oregano, salt, and black pepper. Stir together and let it come to a gentle simmer for 15–20 minutes.

If desired, blend part of the soup for creaminess using an immersion blender.

Taste the soup and adjust seasonings as needed. Serve hot with your favorite toppings.