In a 4 qt. soup pot, heat 1 tbsp of oil over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the poblano and jalapeno peppers and continue to cook until veggies are tender, about 5 more minutes. Add the garlic, sea salt, ground cumin, garlic powder and cayenne powder to the pan and stir, let cook for about a minute.

Pour in the chicken stock, tomato puree and black beans and stir to combine. Cover partially with a lid and let cook for 15 -20 minutes.

Puree the soup until smooth using either an immersion blender, regular blender or food processor. If using a blender or food processor, you may need to work in batches. Be careful when blending hot liquids.

Stir in the lime juice and serve garnished with either queso fresco, mild feta cheese or sour cream.