This smoky, veggie-packed soup builds serious depth from a base of sautéed onion and poblano, bloomed with cumin, chili powder, smoked paprika, and oregano until the whole kitchen smells incredible. Fire-roasted tomatoes and vegetable broth get partially blended for a soup that's part chunky, part velvety, then loaded up with black beans and sweet corn for heartiness in every spoonful. A hit of fresh lime juice at the end keeps things bright and balanced, cutting through all that toasty, spiced richness. Don't skip the tortilla strips — baked until golden and crisp, they add the perfect crunchy contrast on top. Finish with avocado, cilantro, and a lime wedge for a bowl that feels like a full, satisfying meal on its own. It's an easy, plant-forward dinner that fits right into a vegetarian weeknight 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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