Heat oil in a large soup pot over medium heat. Add onion, season with salt and pepper then saute until soft about 10 minutes. Add garlic and saute for 30 more seconds, stirring constantly. Add chili powder and 1/4 tsp cumin and saute for 30 more seconds.
2
Add drained beans, water, and chicken broth, bring soup to a boil, then lower heat slightly and simmer for 15 minutes. Scoop ladle-fulls of soup into blender and blend until almost smooth. Alternately, use an immersion blender to process 1/3 of the beans in the pot. Add blended soup back to soup pot and stir to combine.
3
For the Cilantro-Lime Rice: Bring 2 cups water, oil, and salt to a boil in a saucepan. Add rice, cover, reduce heat to medium-low, and simmer until rice is tender, about 15 minutes. Fluff and add lime juice and 3 Tbsp chopped cilantro.
