In a large soup pot over medium-low heat add the coconut oil, chopped onion and diced garlic; saute, stirring often, until onion starts to turn translucent.
Add tomato paste, cumin, chili powder, vegetable broth and 2 tablespoons of chopped cilantro. Bring soup to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
Next add the sliced tortillas, chopped tomatoes and black beans.
Cover and simmer for another 10 minutes.
Serve tortilla soup topped with coconut cream, fresh cilantro, sliced black olives, a squeeze of fresh lime juice & toasted tortilla strips.