Heat the oil in a large saucepan. Add the onion and garlic and saute until tender. Add the peppers, spices, salt, and pepper. Cook until the peppers are tender, about 2 - 3 minutes. Add the beans, tomatoes, tomato paste, and liquids and stir together.

Bring the soup to a boil, then reduce to simmer and cook for 15 minutes. Stir in the quinoa and frozen corn and cook another 15 minutes until the quinoa is cooked.

When ready to serve, fry the tortilla strips.

Heat some oil in a 12" frying pan. Once hot, add the tortilla strips. Fry for 1 minute, then flip and cook for another minute. Remove with a slotted spoon and place on a paper towel lined plate. Pat off any excess oil.

Scoop the soup into bowls and top with the crispy tortilla strips. Add additional toppings (like avocado and cilantro) and enjoy!