Spicy Black Bean Soup

2 teaspoons extra-light olive oil 2 teaspoons chili powder 1/2 teaspoon oregano 3 cans (19 oz. each) black beans, rinsed and drained 1 can (5-1/2 oz.) spicy mixed vegetable juice 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 1-1/2 cups water 1/3 cup reduced-fat sour cream Half an avocado, peeled and diced (1/2 cup) 1/4 cup chopped red onion 4 lime wedges

In large saucepan, heat oil over medium heat. Add cumin, chili powder, and oregano and cook, stirring, until fragrant about 10 seconds. Add beans, vegetable juice, salt, cayenne, and water and bring to a boil. Increase heat to medium-high and simmer 10 minutes to blend flavors. Remove soup from heat. Puree half the soup in a food processor or blender until fairly smooth. Return pureed soup to pan with remaining soup. Whisk in sour cream. Ladle soup into bowls and top each with 2 tablespoons of avocado and 1 tablespoon of onion. Serve with lime wedges.