Heat olive oil in a medium saucepan over medium heat. Sauté onion and jalapeno until tender, about 5 minutes. Stir in garlic and sauté for an additional 1 minute.
Add in black beans and 1/2 cup broth. Bring to a simmer, stirring often. Allow to simmer until broth is mostly absorbed. Add another 1/2 cup of broth, cilantro and seasonings; heat through.
Using an immersion blender or blender, puree to desired consistency.
Serve warm with a sprinkle of queso fresco cheese and tortilla chips.