Add the olive oil to a large stock pot or Dutch oven set over medium heat.

Add the onion and cook until it is soft and just starting to turn golden brown, about 5 minutes. 

Next add the bell pepper, garlic, and jalapeno. Cook for an additional minute. 

Add the canned tomatoes, black beans, vegetable stock, chili powder, paprika, cumin, and oregano.

Mix to combine and season with salt and pepper. 

Bring the soup to a boil and then reduce to a simmer and cook for 10 minutes. 

Transfer half of the soup to a high-speed blender and blend for 10-15 seconds, or until it is very chunky and has a similar consistency to salsa. 

Return the blended soup to the pot along with the frozen corn and lime juice.

Cook for another 5 minutes or until the corn is warmed through. 

Serve garnished with your favorite toppings.

Store any leftover soup in an airtight container in the fridge for up to three days.