In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add Vegetables

Add the diced carrots, celery, and red bell pepper to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

Combine the Base Ingredients

Add the canned diced tomatoes (with juices), vegetable broth, black beans, corn, ground cumin, chili powder, salt, and black pepper to the pot. Stir well to combine.

Simmer the Soup

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20-25 minutes, allowing the flavors to meld together.

Finish the Soup

Stir in the lime juice just before serving, adjusting seasoning as necessary.

Serving

Serve the Soup

Ladle the hot tortilla soup into bowls. Top each bowl with tortilla chips, diced avocado, fresh cilantro, a dollop of sour cream, and shredded cheese.

Enjoy!

Serve immediately and enjoy the warm, flavorful tortilla soup with your chosen toppings!