Mexican Black Bean Corn Soup

1 large onion, diced
6 cloves garlic, minced
3 stalks celery, diced
2 carrots, diced
5 cups vegetable broth
4- 15 oz cans black beans, drained and rinsed
1- 15 oz can fire roasted tomatoes, diced
1 ½ cups frozen corn or 1- 15 oz can
4 tsp roasted cumin or regular cumin
1 to 1 ½ tsp chipotle chili powder
½ tsp sea salt
juice of 1 small lime
freshly ground pepper1/2 bunch cilantro, chopped

In a large pot, saute the onion, garlic, celery and carrot.  Use 1 cup broth to saute 6-7 minutes.  Add chipotle chili powder, cumin, black pepper and cook for another 1-2 minutes.  Stir in remaining broth, 4 cups, 2.5 cans of black beans and sweet corn.  Turn to high and bring to a boil.
Add remaining 1.5 cans beans and can of tomatoes to blender and process until smooth.  Stir into soup when boiling.  Reduce heat and simmer 15 minutes. 
Stir in lime juice and cilantro.  I also stirred in 1 avocado. 

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