Step 1

Heat oil in a large pot and sauté onion, jalapeño, and garlic over medium heat for 3-4 minutes.

Step 2

Add the diced tomatoes, tomato paste, all condiments, the vegetable broth, and plant-based milk (or use more vegetable broth) and stir to combine. Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes.

Step 3

Meanwhile, prepare the homemade tortilla strips (skip this step if you are using store-bought tortilla chips). Preheat oven to 380 degrees Fahrenheit (190 degrees Celsius) and line a large baking sheet with parchment paper. Mix oil, soy sauce, and smoked paprika in a small bowl. Brush tortilla chips with the mixture from both sides (if you use more tortillas you will need to make more "sauce"). Cut tortillas into strips and arrange them in a single layer on the baking sheet. Bake for 8-10 minutes or until golden brown.

Step 4

Blend the soup with an immersion blender or transfer it to a blender (don't overfill the container and be careful not to burn yourself) and blend until smooth.

Step 5

Serve soup in a bowl, add fried corn, black beans, avocado (if using), fresh herbs, and the homemade (or store-bought) tortilla chips. Enjoy!