Step 1

Preheat oven to 350°F. Stack tortillas and cut in half crosswise. Brush the tortillas with 1 Tbsp. oil. Cut the tortilla halves into ½-inch-wide strips. Spread on a rimmed baking sheet and bake, stirring once or twice, until light golden and crisp, 15 to 25 minutes. Remove any tortilla strips as they are done.

Step 2

Meanwhile, chop frozen pepper mix into smaller pieces with a knife or in a food processor. Heat the remaining 1 Tbsp. oil in a large pot over medium-high heat. Add the frozen pepper mix and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add tomato paste, cumin, chili powder, and garlic powder; cook, stirring, until fragrant, about 30 seconds. Add broth, beans, and quinoa; bring to a simmer. Reduce heat to maintain a simmer and cook, covered, until the flavors have blended and the quinoa is tender, 15 to 20 minutes.

Step 3

Add chicken and corn; increase heat to medium and heat through, 3 to 5 minutes. Season with lime juice, salt, and hot sauce, if desired.

Step 4

Ladle the soup into 4 bowls and garnish each serving evenly with cheese, avocado, cilantro, and tortilla strips.