Preheat the oven to 400°F.

Cut the corn tortillas into thin strips and place them on a baking sheet. Toss with olive oil, chili powder, and salt.

Spread the tortilla strips into a single layer and bake for 8 to 12 minutes, stirring once, until crisp and lightly golden. Set aside.

Cook the ground beef in a large pan and cook until browned, breaking it into small pieces as it cooks.

Drain excess grease if necessary. Remove the meat from the pan.

Add 2 tablespoons of oil to the pan, then add the diced onion and poblanos. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for about 1 minute, until fragrant. Stir the beef into the vegetables.

Add the tomato paste and stir it into the beef and vegetables. Cook for another 1 to 2 minutes.

Pour in the diced tomatoes, tomatoes with green chiles, and beef broth.

Stir in the black beans and corn.

Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.

Stir in the lime juice and serve with fresh cilantro.

Taste and adjust the seasoning if needed.

Ladle the hot soup into bowls and top with crispy tortilla strips, shredded cheese, avocado, sour cream, cilantro, and jalapeños.

Serve with lime wedges for squeezing over the top.