This easy tortilla soup is a satisfying vegetarian riff on the classic dish. Make this a vegan tortilla soup by using vegetable broth and omitting the queso fresco topping.
Heat oil in a large pot over medium heat. Add tortilla strips and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle with 1/4 tsp. salt.
Add poblano, onion, chili powder, and the remaining 1/2 teaspoon salt to the pot. Cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Stir in broth, sweet potatoes, tomatoes (with their juice), and beans. Bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes have softened, about 20 minutes.
Stir lime juice into the soup. Ladle into 6 bowls and top each serving with radish slices, pepitas, queso fresco, avocado, and the tortilla strips.
Tip: Look for queso fresco, a mild Mexican cheese, in the dairy section of your grocery store, or use feta cheese in its place.