In a large pot, combine black beans, salsa verde, green chiles, cocoa powder, cumin, and garlic powder. Bring to a boil over high heat.

Cover, reduce heat to medium, and simmer, stirring occasionally, until beans soften and flatten easily when pressed, about 7–10 minutes.

Use an immersion blender or potato masher to smash some of the beans, thickening the soup to your desired consistency. Note that the soup will thicken more as it cools.

Stir in chopped cilantro and season with salt and black pepper to taste. Add water if too thick or salty.

Serve hot with optional toppings such as lime wedges, sour cream, pickled onions, queso fresco, tortilla chips, avocado, radishes, or fresh chiles.