Vegan Tortilla Soup

Heat oil in a large pot and saute the onion, jalapeno, and garlic over medium heat 3-4 minutes. 2. Add the diced tomatoes, tomato paste, all condiments, vegetable broth, and plant-based milk; bring to a boil, then simmer 15-20 minutes. 3. Meanwhile, make the tortilla strips: preheat the oven to 380 degrees F (190 C), mix the oil, soy sauce, and smoked paprika, brush the tortillas on both sides, cut into strips, and bake in a single layer 8-10 minutes until golden. 4. Blend the soup with an immersion blender or in batches in a blender until smooth. 5. Serve topped with fried corn, black beans, optional avocado, fresh herbs, and the tortilla strips.