This vibrant, brothy soup gets its depth from a smoky blend of cumin, chili powder, and smoked paprika, simmered with fire-roasted tomatoes, black beans, and sweet corn until every spoonful is rich and layered. Crispy baked corn tortilla strips add crunch on top, while a generous squeeze of fresh lime juice keeps the whole pot tasting bright and balanced. Finish with cilantro, creamy avocado slices, and extra lime wedges for a bowl that feels both comforting and fresh. Hearty beans and corn give it real substance, so it eats like a satisfying main rather than a starter. It's a great pick for a vegetarian dinner rotation, especially on nights when you want something warm, zesty, and a little bit crave-worthy.
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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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