This vibrant, smoky soup starts with a sautéed base of onion and red bell pepper, brightened with garlic, jalapeño, and a warm blend of cumin, chili powder, smoked paprika, and turmeric. Fire-roasted tomatoes and a well-seasoned broth build a deeply savory foundation, while black beans and sweet corn kernels add heartiness and texture to every spoonful. A squeeze of fresh lime juice keeps things bright, and the whole bowl gets finished with crisp, oven-baked tortilla strips and generous slices of creamy avocado. Cilantro and extra lime wedges on the side let you customize each bowl to taste. It's a cozy, satisfying option that fits neatly into a vegetarian rotation, especially when you want something warming with real depth of flavor.
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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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