Vegetarian Tortilla Soup

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1. 1Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. 2Step 2: Using kitchen scissors, cut the stems off the chiles, then cut them open vertically along one edge. Spread them open to lay flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, until soft and fragrant. Place one tortilla in the pan and toast on each side until puffed up and fragrant.
3. 3Step 3: Place the toasted chiles and tortilla in a blender with the tomatoes and blend until smooth.
4. 4Step 4: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt; cook, stirring occasionally, for 8 minutes, until softened. Add the cumin and oregano and cook for 30 seconds, until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water, and beans; simmer for 20 minutes. Add the corn and simmer for 10 more minutes.
5. 5Step 5: Cut the remaining tortillas into thin strips and place on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly and bake for 10 to 15 minutes, until crispy.
6. 6Step 6: If the soup is too thick, stir in a little more water to reach your desired consistency. Season to taste. Ladle into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.