Step 1

Heat oil in a large pot set over medium-high heat

Step 2

Add the onion and cook, stirring often until beginning to soften, about 4 minutes

Step 3

Add the garlic and bell peppers and cook, stirring often, until the garlic is fragrant and bell peppers begin to soften, about 2-3 more minutes longer.Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt and pepper

Step 4

Turn the heat to high and bring to a boil

Step 5

Once boiling, reduce the heat back down to medium-low and simmer for 10-15 minutes

Step 6

Using an immersion blender or stand blender, blend 1/3 of the soup

Step 7

This step creates a thick, creamy texture to the soup.Add the sausage to the soup and cook until the sausage is heated through

Step 8

Serve the soup topped with cilantro, sour cream and extra onion, if desired