Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook until translucent, about 4 minutes. Stir in garlic and jalapeño; cook 30 seconds until fragrant.

Sprinkle in cumin and chili powder (or chipotle). Stir constantly for 15 seconds so the flavors bloom.

Pour in the diced tomatoes with their juices, then add chicken broth. Bring to a gentle boil, scraping up any browned bits from the bottom. Reduce heat to low and let it simmer for 10 minutes.

Stir in corn and black beans. Continue to simmer for another 8–10 minutes, allowing the flavors to meld.

While the soup simmers, heat 1 tablespoon oil in a skillet over medium-high. Fry tortilla strips in batches for about 2 minutes, turning once, until golden and crisp. Transfer to a paper-towel-lined plate and season lightly with salt.

Remove the pot from heat. Use an immersion blender to partially puree the soup—leave plenty of chunks for texture. (If you don’t have one, carefully blend half in a stand blender, then return to pot.)

Taste and adjust salt, pepper, or add a dash of hot sauce. Squeeze in fresh lime juice for brightness. Give it one last stir.

Ladle the soup into bowls. Top each with crispy tortilla strips, avocado cubes, cilantro, and a dollop of sour cream if you like. Offer extra lime wedges on the side.