Sauté the onion, garlic, and jalapeno in olive oil for 5 minutes, stirring until soft and fragrant.
Add the diced tomato, vegetable stock, tortilla, chili powder, and garlic powder. Stir well and simmer over medium heat for 10 minutes.
Stir in the black beans and lime, and simmer a few more minutes.
Using an immersion blender or by placing most of the soup in a blender, blend just enough to ensure the tortilla has been blended completely into the soup. You want to leave it a little chunky.
Add salt and pepper to taste.
Serve topped with avocado, fresh lime, and crispy tortilla strips.