Sauté vegetables: Heat oil in a soup pot over medium heat then add onion, celery, carrots, bell pepper and poblano pepper. Sauté until onions are softened, 8-10 minutes.
Bloom spices: Add garlic cloves, chipotle pepper, and seasonings (chili powder, cumin, coriander, smoked paprika and oregano); sauté for 1 more minute.
Bring to a boil: Stir in veggie broth and TWO cans beans and their juices. Cover, increase heat to high to bring to a boil. Meanwhile:
Puree black beans: Blend remaining 2 cans beans (with juices), tomatoes (with liquid) and green chilies in a blender until smooth.
Simmer: Stir puree into the soup, reduce heat to medium/medium-low and simmer for 15-20 minutes, uncovered, stirring often.
Finish: Stir in the cilantro and lime juice. Add salt to taste. The soup will taste bland (even with all the spices) until you add enough salt. Serve hot with your choice of toppings, pico de gallo is my FAV!