Smokey Black Bean Soup

Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and green pepper, stirring occasionally until softened, about 5-7 minutes.

Stir in the minced garlic, ground cumin, and dried oregano, cooking for 1-2 minutes until fragrant.

Add the drained soaked black beans and the can of fire-roasted diced tomatoes with their juice to the pot, stirring to combine.

Roughly chop the chipotle chiles and add them along with the adobo sauce to the pot. Stir well to distribute the smoky flavor throughout.

Pour in the sherry and bring the soup to a simmer over medium-high heat, then reduce heat to medium-low.

Simmer the soup for 25-30 minutes, stirring occasionally, until the black beans are fully tender and flavors have melded.

While the soup simmers, prepare the tortilla strips by cutting the corn tortillas into ¼-inch-wide strips. Heat a separate skillet with a small amount of oil over medium-high heat and fry the strips until crispy and golden, about 3-4 minutes, then set aside on paper towels.

Taste the soup and adjust seasoning with salt and pepper as needed. The soup should have a rich, smoky flavor balanced with the heat from the chipotle.

Ladle the soup into serving bowls and top each bowl with crispy tortilla strips, a spoonful of lime cream, and a portion of the diced avocado.