Step 1

Heat oil in a large nonstick soup pot over medium heat. Add onion, jalapeno, garlic and salt; cook, stirring occasionally, until onions are softened, about 5 to 10 minutes. Add oregano, cumin, chili powder and cayenne; stir and cook 1 minute. Add beans and broth to pot; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in lime juice.

Step 2

Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). When serving, stir 1 tablespoon yogurt into each bowl and garnish with cilantro and scallions. Yields about 1 cup per serving.