Heat 4 tbsp olive oil in an empty Dutch oven or soup pot over medium heat. Add the diced onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes.

Add the garlic, chili powder, cumin, and oregano and cook until fragrant, stirring constantly so that garlic doesn't burn, about 1 minute. Add the tomato paste and cook while continuing to stir for 1 minute.

Add the diced chili peppers, beans, vegetable broth and water to the pot. Add ½ teaspoon salt and 1/4 tsp pepper and increase heat to medium-high. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer and cook for 25 minutes, stirring occasionally.

Stir in 1 tablespoon fresh-squeezed lime juice. Taste, and add more salt and/or lime juice if necessary. I usually do add a little bit more salt. For extra richness, add a little splash of olive oil and stir it in.

Divide the soup into bowls and garnish with lime wedges, cheese, tortilla strips, and other garnishes of your choice.

Cut the tortillas into thin strips.

In a medium bowl, combine tortilla strips, olive oil, and salt.

Transfer tortilla strips to a parchment lined baking sheet and bake at 425 degrees for 12-15 minutes until lightly browned.