Heat the olive oil in a large saucepan or Dutch oven over medium heat.

Add onion and bell pepper. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become slightly soft and fragrant, approximately 4-5 minutes.

Add cumin, chili powder, and oregano. Continue cooking until the spices become very fragrant, approximately 1-2 minutes.

Add beans, tomatoes, and water. Increase the heat to high and bring the soup to a boil then immediately reduce the heat to medium-low and allow the soup to simmer for 30 minutes, partially covered.

Uncover and stir in the cilantro and lime juice. Taste and adjust the seasoning with additional salt and pepper, as needed.

Serve the soup topped with avocado, tortilla chips, and a dollop of Greek

yogurt. Sprinkle with fresh cilantro as a garnish if desired. Enjoy!