A smoky, well-spiced broth comes together fast with onion, jalapeño, garlic, cumin, chili powder, and smoked paprika, simmered with fire-roasted tomatoes, black beans, and sweet corn kernels for real depth of flavor. Crisp-baked corn tortilla strips add crunch on top, while a finish of fresh lime juice keeps the whole bowl bright. Load it up with sliced avocado, chopped cilantro, shredded cheddar, and a dollop of sour cream for a spread that feels like a full fiesta table. It's hearty enough to eat as a main and colorful enough to serve for a crowd, with layers of texture in every spoonful — crunchy, creamy, saucy, all at once. This one is a great fit for a vegetarian kitchen, easy to make ahead and just as good reheated the next day.
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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 10–12 minutes, flipping once halfway through, until golden and crisp. 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 jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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