Step 1

In a large pot over medium heat, add in 2 tablespoons of vegetable broth. When hot, add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant. Add in the remaining vegetable broth, tomatoes, black beans, corn, chili powder, cumin, and oregano, and bring to a boil. Once boiling, lower the heat to a simmer and allow to soup to cook for 15 minutes more. Stir in the cilantro and season with salt and pepper to taste.

Step 2

Heat oil in a medium saucepan over medium-high heat for a few minutes. Line a large plate with paper towel and set aside. To test if the oil is heated through, use tongs to carefully dip in a test tortilla strip. If the strip starts to bubble (and fry), the oil is ready. Add the tortilla strips in a single layer and fry until crisp and golden, about 1 minute. The strips will bubble rapidly at first and as they start to finish, the bubbles will diminish significantly. Remove the strips from oil with tongs or a slotted spoon and add them onto the paper towel lined plate to drain.

Step 3

Once everything has cooked, serve the soup with toppings of your choice. Along with the tortilla strips, we enjoyed this with avocado, cilantro, and a squeeze of lime.