Sauté the aromatics

• Heat the olive oil in a stockpot over medium heat.
• Add the onion and bell pepper and cook until softened.
• Stir in the garlic, cumin, smoked paprika and chili powder and cook until fragrant.

Simmer the soup

• Add the diced tomatoes, green chiles, chickpeas, black beans and vegetable broth.
• Season with salt and bring to a simmer.
• Let everything simmer together until the flavors meld and the soup thickens slightly.

Make the tortilla strips

• Cut the corn tortillas into thin strips.
• Fry or bake them until golden and crisp, or use tortilla chips instead.

Finish the soup

• Stir the cream cheese into the hot soup until fully melted and creamy.
• Stir in the lime juice and most of the cilantro.

Serve

• Ladle the soup into bowls.
• Top with the tortilla strips and the remaining cilantro.