Heat oil in a large stockpot over medium heat. Add onions and sauté for 2 minutes. Add garlic and cook for an additional minute. Add spices and cook until fragrant; about 1 minute.
Add broth and increase heat to medium-high. Bring to a boil then add black beans. Reduce heat, cover and simmer for 15 minutes.
Remove pan from heat and let cool for about 5 minutes. Using an immersion blender, puree until just slightly chunky. Stir in lime juice and cilantro.
Top with pico de gallo and serve immediately.
Notes
After cooling, the soup can be kept in the refrigerator for a few days.