Step 1

Saute the onion, garlic and jalapeño in the olive oil for 5 minutes, stirring until soft and fragrant.

Step 2

Add the diced tomato, vegetable stock, tortilla, chili powder and garlic powder. Stir well and simmer over medium heat for 10 minutes.

Step 3

Stir in the black beans, cilantro and lime and simmer a few more minutes.

Step 4

Using an immersion blender or by placing most of the soup in a blender, blend just enough to ensure the tortilla has been blended completely into the soup. You want to leave it a little chunky.

Step 5

Add salt and pepper to taste.

Step 6

Serve topped with avocado, cilantro, fresh lime and crispy tortilla strips.