In a soup pot, heat olive oil over medium heat. Add onions, bell peppers, and garlic, sauté until softened.

Add diced tomatoes, chicken broth, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 20 minutes.

Blend the soup until smooth, then return to the pot and heat through.

Serve hot, garnished with tortilla strips, avocado, cheese, cilantro, and lime juice.