Heat olive oil in a soup pot over medium heat. Add onion and bell pepper, sauté until softened.

Stir in cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.

Add chicken broth, diced tomatoes, corn, and black beans. Bring to a boil, then reduce heat and simmer for 20 minutes.

Blend the soup until smooth, if desired, then return to heat.

Add tortilla strips and cook for an additional 5 minutes.

Ladle soup into bowls and top with avocado, cheese, cilantro, and lime wedges.