Prepare The Tortilla Strips: Preheat your oven to 375°F (190°C). Cut the corn tortillas into thin strips. Arrange the strips on a baking sheet and drizzle with a bit of olive oil. Bake in the preheated oven for 8-10 minutes, or until they become crispy. Set them aside for garnishing.
Saute The Aromatics: Heat the olive oil in a large soup pot over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic, diced red bell pepper, and jalapeño pepper. Sauté for another 2-3 minutes until the peppers begin to soften.
Season And Simmer: Add the ground cumin, ground coriander, and chili powder to the pot. Stir well to coat the veggies with the spices. Pour in the canned diced tomatoes, black beans, and vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
Blend The Soup: Using an immersion blender or a regular blender, carefully blend the soup until it reaches your desired consistency. I prefer it slightly chunky for texture.
Add The Finishing Touches: Return the soup to the pot and stir in the frozen corn kernels. Squeeze in the juice of one lime for a zesty kick. Add the fresh cilantro and stir well.
Serve Your Tortilla Soup: Ladle the soup into bowls and garnish with the crispy tortilla strips you prepared earlier. If you desire, top with grated cheese, a dollop of sour cream, and some avocado slices for extra indulgence.
