Checking the ingredient list against dairy, there's nothing to flag here — no butter, milk, cream, or cheese anywhere in the tortilla strips, soup base, or toppings, so this one's naturally easy to keep in a dairy free rotation. The smoky base comes together from crushed tomatoes, vegetable broth, and a toasty blend of cumin, chili powder, and smoked paprika, partially blended right in the pot for a broth that's thick and rustic without losing its texture. Black beans, pinto beans, and sweet corn make it hearty enough to eat as a full meal, and a hit of fresh lime juice at the end keeps everything bright. Don't skip baking your own tortilla strips — they turn golden and crisp in the oven and add the kind of crunch that store-bought chips can't match. Finish each bowl with cilantro, creamy avocado, and an extra lime wedge for squeezing, and you've got a cozy, satisfying soup that just happens to fit a dairy free table without any fuss.
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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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