This cozy, spiced soup layers smoky cumin, chili powder, and smoked paprika into a base of fire-roasted tomatoes, sweet corn, and hearty black beans, so every spoonful is warm and deeply savory. A quick sauté of onion, red bell pepper, garlic, and jalapeño builds real depth before the broth simmers everything into a rich, well-seasoned pot. Crisp, oven-baked tortilla strips add crunch on top, while a bright squeeze of lime and creamy avocado balance out the heat. It's the kind of bowl that feels indulgent but comes together with simple pantry staples and fresh produce. Fresh cilantro and extra lime wedges make a nice finishing touch if you want a little more brightness. This one's a satisfying, flavor-packed option to add to your vegan dinner rotation.
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Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, flipping once halfway through, until crisp and lightly golden at the edges. Set aside.
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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