Heat olive oil in a Dutch oven over medium heat. Add onion, jalapeño, and bell pepper; cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds more.

Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir constantly for 30–60 seconds until fragrant.

Add fire-roasted tomatoes, black beans, corn, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 12–15 minutes to meld flavors.

For a creamier texture, use an immersion blender to briefly pulse the soup a few times, or transfer 1–2 cups to a blender and puree carefully. Return to the pot.

Stir in the cream cheese until fully melted and smooth. Add lime juice and cilantro; taste and adjust seasoning with more salt, pepper, or lime.

Ladle into bowls and top with avocado, extra cilantro, shredded cheese, and a handful of crispy tortilla strips.

Preheat oven to 375°F (190°C). Toss tortilla strips with olive oil and a pinch of salt; spread on a baking sheet. Bake 8–12 minutes, tossing once, until golden and crisp. Alternatively, pan-fry in a little oil until crunchy.