Warm a tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and jalapeno, and cook for 5 to 7 minutes until tender.
Stir in the garlic, chili powder, cumin, oregano, and salt. Cook for a few more minutes until fragrant.
Add the diced tomatoes with their juices, drained black beans and corn, dry split red lentils, and vegetable broth.
Increase heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20 to 25 minutes until the lentils are tender. Split red lentils cook fairly quickly, so you may want to check the soup at 15 minutes to see if they already cooked.
While the soup cooks, prepare the toppings. In a cast iron or other skillet over medium heat, warm 2 tablespoons of olive oil. Add the sliced tortilla strips. Cook for about 5 minutes, turning the strips around halfway, until crispy. Remove from heat and season with salt.
When the soup is finished, ladle it into bowls and top with the crispy tortilla strips. Add other toppings of choice, like avocado and cilantro. Enjoy!
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