This hearty, spiced soup builds its flavor from fire-roasted tomatoes, black beans, and sweet corn, simmered together with onion, jalapeño, garlic, cumin, smoked paprika, and oregano until the broth turns deep and smoky. A generous squeeze of fresh lime juice brightens every spoonful right before serving. The real showstopper, though, is the tortilla strips — tossed in olive oil and baked until golden and crackly-crisp, they add the perfect crunch against the rich, brothy base. Pile on fresh cilantro and creamy avocado for even more texture and freshness. It all comes together in one pot, making cleanup as easy as the cooking, and it's a satisfying, flavor-packed option for a 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 rimmed baking sheet, spreading them in a single layer. Bake for 10–14 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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