Mexican Lentil Soup

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 1 1/2 cups chopped yellow bell pepper (1 medium)
• 1 1/4 cups peeled and diced carrots (2 medium)
• 1 jalapeño, seeds discarded, chopped (optional)
• 1 1/2 Tbsp minced garlic  (4 cloves)
• 7 cups low-sodium vegetable broth, then more as desired
• 2 (14.5 oz) cans fire roasted tomatoes
• 1 1/4 cups brown lentils, rinsed and picked over
• 1 Tbsp ancho chili powder
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper
• 1/2 cup chopped cilantro
• 1 Tbsp fresh lime juice

For serving

• 2 cups Tortilla strips or crumbled tortilla chips
• 2 avocados, diced
• 1/2 cup Crumbled cotija or Mexican blend shredded cheese