In a large pot, heat the olive oil over medium heat. Add the diced sweet onion and sauté for about 5 minutes or until translucent. Stir in the minced garlic, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
Pour in the fire-roasted diced tomatoes along with their juices. Stir to combine and let the mixture simmer for a couple of minutes. Then, carefully add the vegetable (or chicken) stock, bringing the mixture to a gentle boil.
Add the cut corn tortillas to the pot. These will soften and help thicken the soup as they cook. Stir well and let it simmer for 10 minutes, allowing the flavors to meld.
Stir in the drained black beans, followed by the grated Monterey Jack and sharp cheddar cheese. Mix until the cheese is melted and the soup is creamy and rich.
Ladle the soup into bowls and top with crushed tortilla chips and your choice of fresh toppings like cilantro, cotija cheese, scallions, chives, avocado, and radish. Enjoy!
