This vibrant, plant-based soup builds deep flavor from a base of sautéed onion and poblano pepper, bloomed with cumin, chili powder, smoked paprika, and oregano until fragrant. Fire-roasted tomatoes and vegetable broth simmer together with black beans and sweet corn kernels, partially blended for a texture that's hearty and slightly chunky rather than fully smooth. A finishing squeeze of lime juice brightens the whole pot, balancing the smoky, earthy spices beautifully. Crisp baked corn tortilla strips add the perfect crunchy contrast on top, and fresh avocado, cilantro, and extra lime wedges make it feel like a full, satisfying bowl. It's an easy weeknight dinner that comes together mostly on the stovetop, with the oven doing double duty for those golden tortilla strips. This one is a great fit for an added salt free kitchen, letting the chiles, citrus, and toasted spices do all the flavor work instead.
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Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, flipping once halfway through, until golden and crisp. Set aside.
While the strips bake, heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and poblano and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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