Prep the tortilla strips: Cut tortillas into 1/2-inch strips. Heat 1/2 inch of oil in a skillet over medium-high. Fry strips in batches until crisp and golden, 1–2 minutes. Drain on paper towels and sprinkle with salt. For a lighter option, toss strips with a little oil and bake at 400°F (200°C) for 8–12 minutes, flipping once.

Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until softened. Add garlic and jalapeño; cook 30–60 seconds until fragrant.

Bloom the spices: Stir in cumin, chili powder, smoked paprika, and oregano. Cook 30 seconds to toast the spices. Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly.

Build the soup: Add fire-roasted tomatoes, black beans, and vegetable broth. Stir in corn. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes to meld flavors.

Blend for body: Use an immersion blender to partially blend the soup, just a few pulses, leaving plenty of beans whole. Alternatively, transfer 2 cups to a blender, blend until smooth, and return to the pot.

Season and brighten: Stir in lime juice and cilantro. Taste and adjust salt, pepper, and heat. Add more lime if it tastes flat.

Serve: Ladle into bowls. Top with crunchy tortilla strips and your favorite extras like avocado, sour cream, cheese, or hot sauce.