This hearty, smoky soup builds its depth from a base of softened onion, garlic, and jalapeño, bloomed with cumin, chili powder, and smoked paprika before crushed tomatoes and vegetable broth turn it into a rich, slightly thickened broth. A quick pulse with an immersion blender gives the soup body while still leaving plenty of texture, and a hearty mix of black beans, pinto beans, and corn makes it satisfying enough to stand on its own as a meal. Fresh lime juice brightens everything right before serving, balancing the warmth of the spices with a citrusy snap. Crisp, oven-baked tortilla strips add crunch on top, and a scatter of cilantro, creamy avocado, and extra lime wedges finish it off beautifully. It's a vibrant, plant-based bowl of comfort that works well for anyone watching their sodium intake, letting the chiles, citrus, and toasted spices do the flavor work instead.
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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 cook, stirring occasionally, until softened and translucent, about 5 minutes.
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