Step 1

Pre-heat oven to 375 degrees F.  Cut corn tortillas into thin slices and then cut in thirds.  Toss with olive oil and a pinch of salt until all tortillas are coated.  Bake tortilla strips until crispy, about 15 minutes.  Let cool for a few minutes and they will crisp up even more.

Step 2

Heat a large pot over medium heat and add onion, peppers and a pinch of salt.  Cook for 5 minutes and then add garlic.  Finish cooking until vegetables have softened and are beginning to caramelize. Next, add in the entire can of tomatoes and all the spices, cook for a minute and then add the vegetable broth.  Stir and bring to a simmer.

Step 3

Add two cups of the tortilla strips cook for about a minute and then transfer soup to the blender.  Be really careful with the hot soup in the blender, or you can let it cool a few minutes first.  You could also use an immersion blender but a high powered blender would be best.

Step 4

Pour soup back into the pot, add the black beans and corn and heat until desired temperature.  Pour soup into bowl and top with desired toppings.