Smoky, spiced, and loaded with texture, this soup builds its flavor from a base of sautéed onion, jalapeño, and garlic bloomed with cumin, chili powder, smoked paprika, and oregano. Fire-roasted diced tomatoes, black beans, and sweet corn kernels simmer together into a hearty, deeply savory broth that tastes like it's been on the stove all day. A finishing squeeze of fresh lime juice brightens everything right before serving, and homemade tortilla strips baked until crisp and golden add the perfect crunch on top. Pile on the fresh cilantro, creamy avocado, a dollop of sour cream, and a scatter of shredded cheddar for a bowl that feels indulgent but comes together in one pot. It's a satisfying, well-spiced dinner that fits neatly into a vegetarian rotation without sacrificing any of that classic tortilla soup comfort.
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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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