This smoky, tomato-based tortilla soup is already dairy free through and through, no ingredient swaps hiding anywhere on the list. Fire-roasted tomatoes, poblano, and a warm blend of cumin, chili powder, and smoked paprika build a deeply savory broth, and a quick partial blend gives it that satisfying, slightly chunky body instead of a thin, watery texture. Black beans and corn add heft and a little sweetness, while a finish of lime juice keeps the whole pot bright. Baking your own tortilla strips means you get that crackly, golden crunch on top without any guesswork on ingredients. Pile on avocado, cilantro, and extra lime wedges at the table and it turns into a full, cozy meal in a bowl. It's a reliable pick for a dairy free dinner rotation, big on flavor and easy to make again and again.
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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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