make the garlic lime cashew cream: soak the cashews in hot water for 15 minutes, then drain. blend the cashews with lime juice, garlic, coconut cream, 1/4 cup water, and a pinch of salt until smooth. set aside.

prepare the crispy tortilla strips: preheat oven to 375°F (190°C).

slice tortillas into 1/4-inch strips, place on a baking sheet, drizzle with oil, and sprinkle with salt. bake for 10 minutes or until golden brown, flipping halfway, until crispy. set aside.

sauté the aromatics: in a large pot, heat avocado oil over medium heat. add the diced onion, minced garlic, jalapeño, and red bell pepper. sauté for 5-7 minutes, until softened.

add the beans: stir in black beans and pinto beans, allowing them to warm up with the other ingredients.

season the soup: add cumin, smoked paprika, and chili powder, stirring well to coat the beans and vegetables. cook for 1-2 minutes.

build the soup base: add the marinara sauce and vegetable broth, stirring to combine. bring to a gentle boil and cook for 20 minutes on medium heat. can cook on medium low but cooking time will vary.

add the garlic lime cashew cream: pour in the cashew cream, stirring until well incorporated. continue cooking for an additional 10 minutes to thicken slightly. you can use an immersion blender (or any kind) to blend some of the soup to create a thicker texture. we prefer to blend about 1/3 of the soup!

final touches: stir in fresh cilantro and vegan cheese if wanted. adjust seasoning with salt and pepper as needed. add the tortilla chips to each bowl and enjoy!