Smoky poblano and fire-roasted tomatoes build a rich, deeply spiced base for this hearty soup, with black beans and sweet corn adding heft in every spoonful. A partial blend keeps things textured rather than smooth, so you still get chunky bites of vegetables alongside a lightly thickened broth. Corn tortillas are cut into strips and baked until crisp and golden, giving that essential crunchy topping without any frying involved. A finishing squeeze of lime and a scatter of fresh cilantro brighten the whole pot right before serving. Load bowls up with avocado and extra lime wedges for a bright, satisfying finish, and this one settles in as a dependable choice for a gluten free dinner rotation.
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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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