In a large soup pot, add the oil, onion, and red bellpepper. Saute over medium heat for 5-7 minutes until golden brown.
Next, stir in the garlic, vegetable broth, canned diced tomatoes, black beans, adobo sauce, paprika, cumin, salt, and pepper.
Bring the soup to a boil then cover the pot with a lid and let simmer for 10-15 minutes.
Use an immersion blender or a high speed blender and pulse until the soup is creamy but still has texture to it.
Stir in the fresh lime juice. To serve, top with sour cream or greek yogurt, cilantro, green onions, tortilla chips, and avocado.
