First, preheat your oven to 350 degrees Fahrenheit and lay your tortilla strips in a single layer on a baking sheet.
Bake for 6 minutes, toss the tortilla strips and then bake for another 6 minutes.
Remove the tortilla strips from the oven and set them to the side.
While the tortilla strips are baking, in a large pot, heat 1 tablespoon olive oil at medium-high heat and sauté the 1/2 cup diced onions for 3-4 minutes with a pinch of salt, a pinch of sugar, 1 & 1/2 teaspoon ground cumin, and 1/2 teaspoon chili powder.
Then add the minced garlic and sauté for an additional minute.
Stir in 1 & 1/2 cups diced tomatoes, 4 cups vegetable broth, black beans, 1 cup corn, and 1 tablespoon lime juice.
Bring to a simmer and cook for 10-15 minutes, adding salt to taste.
Serve warm and top with homemade tortilla chips, queso fresco, avocado, cilantro, and a squeeze of lime.