In a large nonstick pot, heat the olive oil over medium-high heat.

Add in the soyrizo, onion, carrot, celery, and garlic. Saute until chorizo is lightly browned and veggies are soft. Add in the seasonings.

Rinse the can of beans and add in to the pot, followed by the corn and can of tomatoes.

Add in the vegetable bouillon cube, then add enough water to the pot to cover the vegetables completely with about 1 inch extra {about 3-4 cups}.

Lower heat to medium-low, and let soup simmer for at least 30 minutes.

Shortly before serving, make the tortilla strips. Cut the tortillas in half and then into small strips.

Heat the vegetable oil over medium-high heat until it starts to shimmer. Add in the tortilla strips, and fry until lightly golden brown and crisp. Remove, place on a paper towel, and sprinkle with salt.

Serve with vegan cheese, sliced avocado, and the tortilla strips. Enjoy!