• Heat the olive oil in a large soup pot or Dutch oven over medium heat.  Add the onion and garlic and saute until softened, about 5 minutes.  Stir in the spices and cook for 1 minute longer, stirring constantly.
• Add the sweet potato, red bell pepper, jalapeno, and corn and saute for 2-3 minutes.  Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 20-30 minutes until the potatoes are tender.
• Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary.  Serve warm with tortilla chips and lime wedges.  Enjoy!

Prepare the tortilla strips while the soup cooks:

• Preheat the oven to 400 degrees.  Toss the tortilla strips with the olive oil and salt, to taste.  Bake in an even layer for 5 minutes or until golden and crispy.