Heat olive oil in a large soup pot over medium-low heat. Add onion and garlic and sauté until translucent, about 5-7 minutes.
Add bell pepper, jalapeño, squash, and corn to the pot and continue sautéing the vegetables for another 10 minutes. Add the tomatoes, vegetable broth, and spices to the pot and stir the ingredients until everything is evenly distributed.
Bring the soup to a boil, then immediately reduce the heat to medium-low and allow it to simmer for 20 minutes, or until the liquid has reduced and the vegetables are cooked and tender. Taste and season with more salt and pepper, if needed.
Stir the black beans into the pot and continue cooking the soup for another 5 minutes.
Serve the soup in bowls and top it with tortilla strips, avocado, and whatever toppings you enjoy.
Heat the oven to 400 degrees.
Place the tortilla strips on a large baking sheet and toss them with olive oil and spices. Spread them out evenly on the baking sheet.
Toast the tortilla strips in the oven for 5-8 minutes, making sure that they don't burn.