Drain two cans of black beans and put them into a large food processor. Add the salsa, cumin, dried oregano, salt, pepper, and vegetable broth. Blend until smooth, or leave it a little chunky.
Mist four ramekins with cooking oil spray. Divide the soup evenly between the prepared ramekins.
Cover the ramekins tightly with foil. I like to tuck a bit of the foil’s edges under the ramekins.
Preheat the air fryer to 375°F (190°C) for 5 minutes. Now carefully put two ramekins on the lower rack (the one in the middle of the air fryer oven). You may need to cook the soup in two batches.
Air fry the soup for 20 minutes at 375°F (190°C). After the soup is done cooking, give it a stir. The soup around the edges of the ramekins will likely be hotter than soup in the middle.
Be careful when removing the soup from the air fryer and serving- the ramekins are HOT! You can make the soup topping while the soup air fries.
For canned soup: Add water if it is condensed soup. Use cooking spray on the ramekins, fill them with the soup (don't overfill!), and cover with foil. Air fry as described above, checking on the soup after 10 minutes, and every 5 minutes after that, until cooked.