This hearty, smoky soup builds its depth from a base of crushed tomatoes, vegetable broth, and a warm blend of cumin, chili powder, and smoked paprika, all simmered until rich and slightly thickened with a quick partial blend right in the pot. Black beans, pinto beans, and sweet corn kernels add heartiness and texture, while a finishing squeeze of lime juice keeps every spoonful bright. Crisp, oven-baked corn tortilla strips crown each bowl for crunch, alongside fresh cilantro and creamy avocado if you're feeling generous. It's a satisfying, plant-based bowl that comes together in one pot with minimal fuss, and it's a great pick for a gluten free dinner rotation. Serve it with extra lime wedges on the side and let everyone build their own bowl exactly the way they like it.
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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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