Heat olive oil in a large pot over high heat for a few seconds (it should run like water when you swish it around). Add onion, garlic, and ginger root.
After a couple of seconds, add in the spices.
Saute until the chopped onion turns translucent
Add the chickenless broth, the salsa, and the lime juice. Stir everything a bit and then bring to a boil.
Add the black beans and stir again to mix everything, then turn down the heat to bring it to a simmer.
Allow the soup to simmer for 20-30 minutes. It should get a little thick, but not terribly so.
Once it looks like a good consistency, give it a taste and add salt and pepper if needed (I normally don't need any salt at all).
Now, here's where things become a matter of personal taste. It drives my boyfriend crazy that I don't stick half of it in the blender, so if a blended-style soup is what you want here, go ahead and do that. When you serve this, if you're of the vegetarian rather than vegan persuasion, go ahead and put out some shredded cheddar cheese and some plain yogurt (or some sour cream - but I recommend the yogurt!). If you're vegan, feel free to use your favorite fake cheese and soygurt, but I personally haven't found versions of either that I can both afford AND enjoy.