Preparation

• If using dried chili peppers, toast them in a dry skillet or over a gas flame until fragrant. Set aside until cool, chop and discard the seeds and stem. Blend tomatoes and chopped peppers until smooth.
• In a medium Dutch oven, warm 2 tablespoons of olive oil over medium heat. Add onion, bell pepper, and salt. Cook until the onion is tender and translucent, about 5 to 7 minutes.
• Add garlic and cumin (and chili powder if using) and cook until fragrant. Add the tomato-chili pepper blend (or plain tomatoes) and cook for a minute.
• Add beans and broth, stir to combine. Bring to a simmer and reduce heat to maintain a gentle simmer for 30 minutes.
• Preheat oven to 400°F. Toss tortilla strips with remaining olive oil and a sprinkle of salt on a baking sheet. Bake until crisp and golden, about 8 to 12 minutes.
• Stir most of the cilantro into the soup with 1 tablespoon lime juice, adjust seasoning with salt and lime juice as desired.
• Divide soup into bowls, top with crispy tortilla strips, reserved cilantro, and any additional garnishes.