Step 1

1 In a large soup pot or Dutch oven over medium-high heat, heat 1 tablespoon of oil until shimmering

Step 2

2 Working in batches if needed to avoid overcrowding, add enough corn tortilla strips to fit in one layer without overlapping, and fry until golden and crisp, about 2 minutes per side

Step 3

3 Using a slotted spoon or tongs, transfer the strips to a plate lined with a clean dish towel to absorb extra oil, and repeat with the remaining strips, adding more oil if needed

Step 4

4 In the same pot over medium-high heat, heat another 1 tablespoon of oil until shimmering

Step 5

5 Add the onion, carrot, celery and garlic and saute until soft, 5 to 7 minutes

Step 6

6 Transfer to a blender, add the tomatoes with their juices and adobo sauce, and blend until smooth

Step 7

7 In the same pot over medium-high heat, heat the remaining 1 tablespoon of oil and heat until shimmering

Step 8

8 Add the mushrooms and cook, stirring occasionally, until they start to brown, 5 to 7 minutes

Step 9

9 Add the cumin, oregano, pepper and salt

Step 10

10 Cook, stirring, until fragrant, 15 seconds

Step 11

11 Pour in the tomato mixture from the blender and bring to a boil

Step 12

12 Reduce the heat so the liquid is simmering, and cook for about 5 minutes

Step 13

13 Add the broth, increase the heat to high, and bring to a boil

Step 14

14 Reduce the heat so that the liquid is simmering and cook, uncovered, until the flavors have melded, about 15 minutes

Step 15

15 Add the beans, corn, 1/2 cup of cilantro and the lime juice

Step 16

16 Cook until the corn is heated through, about 2 minutes

Step 17

17 Taste, and add more salt and lime juice, if needed

Step 18

18 Divide among serving bowls and top each serving with tortilla strips, cheese, avocado and the remaining cilantro

Step 19

19 Serve hot