In a large stock pot, heat oil over medium heat. Add onions, garlic and green pepper and saute until vegetables are soft, about 5 minutes.
Stir in broth, crushed tomatoes, diced tomatoes with green chilies, chili powder, cumin, hot sauce, and salt and pepper, to taste. Bring to a boil, stirring occasionally.
Add black beans and corn and stir to combine. Simmer for an additional 15-20 minutes. Stir in lime juice just before serving.
Ladle into bowls and top with a generous amount of tortilla strips. Add optional toppings as desired.