Heat oil in a soup pot over medium heat.

Add chopped onions, bell peppers, and garlic; sauté for 5 minutes until softened.

Stir in tomatoes, black beans, corn, water, bouillon, and tomato paste.

Bring to a low simmer and cook for 15 minutes.

Prepare tortilla strips or use store-bought chips.

Ladle soup into bowls and top with cheese, cilantro, avocado, and lime.