FOR THE TORTILLA SOUP:

1. In a large soup pot or Dutch oven, heat olive oil over medium heat.
2. Add onion and sauce 5-7 minutes, or until tender.
3. Add garlic, chili powder, cumin, oregano, chipotle chili powder, and salt. Stir and cook 1 minute more, until fragrant.
4. Add black beans, tomatoes, and broth. Bring to a simmer over medium heat and simmer 15-20 minutes to allow the flavors to meld.
5. Add frozen corn and cilantro and cook about 1 minute before serving.
6. Garnish with tortilla strips, avocado, and any other desired toppings.

FOR THE CRISPY TORTILLA STRIPS:

1. Heat the oven to 375 degrees F.
2. If you’re using spray olive oil, spray a baking sheet lightly with oil.
3. Slice 1/2 of the tortillas into thin strips (about 1/2″ thick) and arrange on baking sheet so they don’t overlap.
4. Gently mist with more olive oil and sprinkle with salt.
5. Bake 5-10 minutes, or until golden.
6. Repeat with second half of the tortillas. (Alternatively, you can just use two baking sheets and make them all at once.)

If you’re using liquid olive oil instead of spray, brush a bit of olive oil onto 1-2 baking sheets. Brush the tops of 1/2 of the tortillas with olive oil before slicing into thin strips (about 1/2″ thick). Arrange on a baking sheet and sprinkle with salt. (If you don’t want to cook them in two batches, you can use two baking sheets.)