Crispy oven-baked tortilla strips add crunch to a smoky, spiced broth loaded with fire-roasted tomatoes, black beans, and sweet corn. Onion, jalapeño, and garlic build a savory base, while cumin, chili powder, and smoked paprika bring warmth and depth to every spoonful. A generous squeeze of fresh lime juice at the end keeps the whole pot tasting bright and balanced rather than heavy. Ladle it up with avocado slices, chopped cilantro, and extra lime wedges for a bowl that's as colorful as it is comforting. It's a hearty, satisfying soup that fits neatly into a vegan spread without skimping on flavor or texture.
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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, turning 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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