This hearty soup builds its flavor from a base of softened onion and bell pepper, bloomed with chili powder, cumin, smoked paprika, and a touch of cayenne until fragrant. Fire-roasted crushed tomatoes and vegetable broth simmer everything down into a deep, rich broth studded with black beans and sweet corn kernels. A crisp finish comes from crunchy oven-baked tortilla strips, and a squeeze of fresh lime juice keeps the whole pot tasting bright rather than heavy. It's the kind of one-pot meal that tastes like it simmered all afternoon, even though it comes together in under an hour. Topped with cilantro, creamy avocado, and extra lime wedges, it's a satisfying, plant-forward bowl that fits easily into a vegetarian kitchen.
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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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