Heat the oil in a heavy bottomed large pot over medium heat. Working in batches, fry the tortilla stripes until crispy and just starting to brown. As they cook, keep them moving and flip midway through.
Scoop out and drain on paper towels. Once all of them are cooked, set aside. Discard all but 1 tbsp/15 of the oil.
Prepare the vegetables: Dice the onion into ½”-¾”/12-18mm cubes. Mince the garlic. Cut the stem off and cut out the veins and seeds of the jalapeño (can be left in all or part for a spicier soup). Mince finely.
Return the pot to medium heat. Add the onion, garlic, and jalapeño. Sauté for 2-4 minutes until there’s a bit of translucent color on the onions.
Add the spices (except the salt), beans, tomatoes, and broth. Cook over medium low for 25-30 minutes until everything is slightly soft and fragrant.
Cut the avocados in half and slice thinly lengthwise. Prep the cilantro and cut up the limes into wedges.
To the soup, add the cilantro, fried tortilla strips, and salt. Stir and allow to blend flavours for 1 minute. Taste and adjust salt as needed. Dish up the soup into bowls and serve immediately with several slices of avocado and a squeeze of lime juice.