This smoky, tomato-rich soup gets its body from crushed tomatoes and vegetable broth, blended just enough to turn silky while still leaving hearty texture from black beans, pinto beans, and sweet corn kernels. Cumin, chili powder, and smoked paprika bloom in the pot with garlic and jalapeño, building deep flavor before everything simmers together into a bowl that tastes like it's been on the stove all day. The crispy oven-baked tortilla strips on top are a genuinely satisfying touch, adding crunch against the soft beans and thick broth. A finish of fresh lime juice, cilantro, and creamy avocado brightens the whole bowl right before serving. It's a filling, produce-forward dinner that fits naturally into a vegetarian kitchen, with plenty of protein and fiber from the beans doing the heavy lifting. Perfect for meal prep, and even better the next day once the flavors have had time to settle.
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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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