Spicy Black Bean Soup

adapted by http://theresalwaysthyme.blogspot.com/

2 tablespoons olive oil
3 15-oz cans black beans, do not drain
1 medium onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
1/2 to 1 whole jalapeno, chopped (without seeds)
1 whole poblano pepper, seeded and sliced
juice of 1 lime
1 tablespoon ground cumin
4 cups chicken stock or broth

cilantro to taste
sour cream
tortilla chips
fire-roasted salsa

Heat the oil in heavy, large pot over medium-high heat. Add the onion, shallot, garlic, poblano, jalapeño, and cumin. Sauté until onion and pepper are tender, about  5 to 10 minutes. Add the stock, and bring to a boil. Add the beans. Bring soup back to boil, then reduce  heat to medium-low; cover and simmer until flavors blend, about 20-30  minutes. Puree soup with an immersion blender. Be careful, it'll be very, very hot. Mix in some cilantro. Season soup to taste with salt and  pepper. Squeeze in the juice of one lime. Stir. Ladle soup into bowls. Top with dollop of sour cream, salsa and  tortilla chips. Sprinkle with cilantro. Garnish with lime slice.