In a blender or food processor, puree 1 can of Broth with 1 1/2 cans of beans (about 3 cups). Set aside.
In a large saucepan, heat Oil. Add onion and carrot and cook until onion is tender, about 3 minutes. Add red pepper and garlic; cook 1 minute. Add coriander and cumin; cook 30 seconds.
Add remaining Broth, pureed black bean mixture, remaining drained black beans, Corn, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes. Granish if desired with a dolop of vegan sour cream and fresh cilantro. Serve with Tortilla Chips.