Don't skip the on top of this !

1 tbsp.

olive oil 

1

onion, diced

2

red bell peppers, diced

2

jalapeño peppers (1 seeded and minced, 1 thinly sliced)

1 tsp.

ground cumin

2 tsp.

garlic powder

1 tsp.

kosher salt, plus more to taste

4 c.

low-sodium vegetable broth

1

(15-oz.) can red enchilada sauce

1 c.

frozen corn

1

(15-oz.) can diced tomatoes

1

(15-oz.) can black beans, drained and rinsed

1

(15-oz.) can pinto beans, drained and rinsed

6 oz.

tortilla chips

1 c.

shredded Mexican cheese blend 

Black pepper, to taste

Sour cream and sliced avocado, for topping

Step  1 In a large pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, and salt. Cook, stirring, until the vegetables begin to soften and char in spots, 7 to 8 minutes. Step  2 Add the broth, enchilada sauce, corn, tomatoes, black beans, and pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened and reduced slightly, 10 to 12 minutes. Step  3 Meanwhile, preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 to 3 minutes, rotating the baking sheet as needed to avoid burning. Step  4 Season the soup with salt and pepper to taste. Divide among bowls and top with the chips, sour cream, avocado, and sliced jalapeño.