Step1:

• Begin by draining and rinsing the soaked beans.

Step2:

• Heat the canola oil in a large pot over medium-high heat.
• Add onions and cook until tender, around 3 to 5 minutes.
• Then, stir in the garlic, cumin, and chili powder, cooking for an additional 30 seconds.

Step3:

• Add the drained beans and water to the pot.
• Bring it all to a boil over high heat, then reduce the heat to a simmer.
• Cover and let it cook until the beans are tender, approximately 1 to 1 ½ hours.

Step4:

• While the beans are cooking, soak the dried ancho chilies in boiling water until they soften, roughly 15 minutes.
• Once softened, drain and chop them.

Step5:

• Add the chopped chilies, whole tomatoes (including their juice), salt, and pepper to the pot with the beans.
• Puree the soup in a blender until it’s smooth. Be careful when blending hot liquids.
• Serve the soup topped with sliced avocado and garnish with crumbled queso fresco, lime wedges, and tortilla chips, if desired.