Heat the olive oil in a heavy bottomed pot over medium heat.
Add the onion, carrot and celery and sauté veggies until they are tender, about 5 minutes.
Add the garlic and sauté another 2-3 minutes.
Add the adobo, cumin, and chili powder and stir to coat the spiced on the veggies, about 2 minutes. Then add the crushed tomatoes and cilantro stems and simmer for 10-15 minutes.
Remove the cilantro stems. Using an immersion blender, or blender/food processor, blend until completely smooth.
Pour the mixture back in the pot and turn it to medium heat. Add the black beans, corn, broth, salt and tortilla chips.
Simmer for 20 minutes.
Turn off the heat and stir in the lime juice.
Serve topped with crushed tortilla chips, cilantro fresh avocado and cheese!