In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Transfer the sautéed vegetables to the crockpot. Add the black beans, corn, diced tomatoes, green chilies, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the flavors meld and the vegetables are tender.

Before serving, taste and adjust seasoning if necessary.

Serve the soup in bowls, topped with tortilla strips, diced avocado, shredded cheese, and fresh cilantro. Squeeze lime juice over the top for added flavor.