1-First, heat 1 1/2 tablespoons olive oil in a large pot over medium heat. Add 1 1/2 cups diced yellow onion, 1 cup diced bell pepper, 1/2 cup peeled and diced carrots, 1 small seeded and diced jalapeno, and 1 tablespoon minced garlic. Sauté them until they soften, about 5 minutes, to build a flavorful base.

2-Next, pour in 6 cups vegetable broth, 1 can diced tomatoes, and 2 cups fresh or frozen corn. Stir in 2 1/2 teaspoons chili powder, 1 1/2 teaspoons cumin, and season with salt and pepper. Let the mixture simmer for about 15 minutes to let the flavors meld.

3-Then, add 2 cans of drained and rinsed black beans to the pot. Cook for another 5 minutes to heat through. Finally, stir in 1 tablespoon fresh lime juice and 1/3 cup chopped cilantro for a bright finish.

4-While the soup simmers, prepare the tortilla strips. Brush 8 corn tortillas with 1 1/2 tablespoons olive oil, cut them into strips, and season with salt. Bake at 375°F for 6 minutes, toss, then bake for another 4 to 7 minutes until crisp.

5-Serve the soup hot, topped with avocado slices, queso fresco or shredded Mexican blend cheese, and the crispy tortilla strips. If you’re eating it right away, stir some strips into the soup for extra crunch. For a fun twist, pair this with a simple dessert like our banana oat chocolate chip cookies to round out the meal.