In a large pot, saute the finely chopped onion in avocado oil over medium heat. Wait until the onion becomes translucent. This sets the perfect foundation for the soup. Add the freshly grated garlic and stir for about 1-2 minutes until fragrant.

Incorporate the cumin and smoked paprika, stirring constantly to make sure the spices bloom and release their flavors. You are creating a base that will carry the soup’s taste.

Now, pour in the fire-roasted diced tomatoes and stir. The tomatoes add color and a rich base for the broth. I often choose fire-roasted for that extra layer of smoky goodness. Let this simmer for about five minutes.

Next, add the vegetable broth or water. It’s time for a taste test - season with sea salt and add the dried guajillo or ancho peppers. These dried peppers provide that unmistakable kick. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes.

Add the sweet corn kernels, cooked black beans, lime juice, and oregano. Stir well, allowing the flavors to meld together. Let it simmer for another 10-15 minutes.

While the soup is simmering, prepare the tortilla strips. Cut tortilla into thin strips and fry them in avocado oil until they are golden brown and crispy. Drain them on a paper towel and sprinkle with sea salt.

Once everything is ready, ladle the hot soup into bowls. Top with crispy tortilla strips, a sprinkle of chopped onion, and any other garnishes you love—like avocado or cheese. Enjoy!