Wash all vegetables carefully under cold water. Chop the onion, carrots, celery, potatoes, and bell pepper into small pieces. Mince the garlic cloves finely for better flavor during cooking.

Place a large soup pot on medium heat. Add olive oil and let it warm for one minute. The oil should look shiny but should not start smoking.

Add chopped onion and garlic into the pot. Stir slowly with a wooden spoon. Cook for about three minutes until the onion becomes soft and slightly golden.

Put carrots, celery, and bell pepper into the pot. Stir everything together well. Cook for five minutes so the vegetables become tender and release their natural sweetness.

Mix diced potatoes and crushed tomatoes into the soup pot. Stir carefully so all ingredients combine evenly. The tomatoes will add rich color and a slightly tangy flavor.

Pour cooked black beans and shredded chicken into the mixture. Stir gently so the chicken stays tender. The beans make the soup creamy and very filling.

Pour chicken broth into the pot slowly. Add cumin, oregano, bay leaf, salt, and black pepper. Stir well and bring everything to a gentle boil over medium heat.

Lower the heat after boiling starts. Cover the pot with a lid and simmer for thirty minutes. This helps all flavors blend together beautifully and naturally.

Use an immersion blender carefully inside the pot. Blend only part of the soup for a creamy texture. Leave some chunks for a hearty and homemade feel.

Add fresh lime juice and chopped cilantro before serving. Stir gently for one minute. Ladle the soup into bowls and serve hot with bread or rice.