In a large soup pot, add the olive oil (and spread it evenly), jalapeño peppers, onions, shallot, and garlic. Cook until the onions are translucent.

Add in the cumin, chipotle powder, pepper, and oregano. Stir to combine and cook an additional 2 minutes.

Add the black beans, then the chicken broth and raise the heat to high. Bring the soup to a boil, then lower heat to simmer. Allow the soup to simmer for 45 minutes to thicken slightly.

Move half of the soup (approximately 5 cups) into a blender and blend until smooth. Then pour the blended soup back into the soup pot.

Remove from heat and serve with jalapeño rings and/or sour cream.