You can certainly use store-bought tortilla chips but I much prefer homemade as they are very easy to make!

Preheat your oven to 350°F.

Cut two large tortillas into strips then into cubes.

Add the tortilla cubes to a rimmed baking sheet and drizzle with 1 Tablespoon of olive oil and season with 1/4 teaspoon of sea salt and 1/2 teaspoon of chili powder.

Toss well so that every piece of tortilla is well coated.

Spread out the tortilla chips in one even layer on the baking sheet then toast them in the preheated oven for 15 minutes.

During the 15 minutes, you can start the soup.

Peel and finely dice the red onion, you will need 1/4 cup.

Peel and finely dice the carrot, you will need 1/2 cup.

Peel and mince 2-3 garlic cloves, about 1/4 cup.

Drain and rinse the black beans.

Get the salsa, vegetable broth, cumin, and sea salt ready as well.

Lastly, cut the jalapeño peppers in half lengthwise then remove the seeds. Keep some of the seeds if you like it really spicy.

Now, finely dice the jalapeño.

If you have sensitive skin, I recommend using gloves while handling the jalapeño pepper.

Heat a large pot on high heat and add 2 Tablespoons of olive oil.

Once the oil is hot, add the diced red onion and carrot. Cook on medium-high heat for 3-4 minutes.

Next, add the diced jalapeño, stir and cook for 2 minutes.

Now add the finely diced garlic and cook for 1 minute.

Season the soup with 2 teaspoons cumin and 1 teaspoon sea salt.

Add 1 cup of salsa, 6 cups of vegetable broth and the drained and rinsed black beans.

Stir to combine then cover the pot and allow to simmer for 15 minutes.

Ladle some of the soup into warm bowls then top with chopped cilantro, cubed avocado, diced red onion (if desired), tortilla chips and the optional slices of jalapeño.