This smoky, deeply spiced soup builds its base from fire-roasted crushed tomatoes, sautéed onion and red bell pepper, and a hearty dose of chili powder, cumin, and smoked paprika that gets bloomed with garlic until fragrant. Black beans and sweet corn kernels bulk it up into something satisfying enough for a full meal, while a splash of fresh lime juice at the end keeps everything bright and balanced. The homemade tortilla strips are baked until crisp and golden, giving every spoonful a crunchy contrast against the rich, simmered broth. Creamy avocado slices, chopped cilantro, and extra lime wedges on top let you dial in the finishing touch exactly how you like it. It's a naturally good fit for a dairy free table, since the whole dish leans on vegetables, beans, and bold spice rather than anything creamy to begin with. Easy to make ahead and even better the next day, this is the kind of cozy, crowd-pleasing bowl you'll want in regular 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 baking sheet, spreading them in a single layer. Bake for 10–12 minutes, flipping once halfway through, until crisp and lightly golden at the edges. 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 red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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