Into a pot over high heat, add Coconut Oil (2 1/2 tablespoon). Once hot, add Shallot (1), Celery (1 cup), and Red Bell Pepper (1 cup). Cook for 3-4 minutes.
Add Vegetable Stock (4 1/2 cup), Ground Cumin (2 1/2 teaspoon), Chili Powder (2 teaspoon), Diced Tomatoes (1 can), Black Beans (2 can), Carrot (1/2 cup), Kosher Salt (2 teaspoon), Coarse Black Pepper (1 tablespoon), and Garlic (1 tablespoon). Stir to combine, then bring mixture to a boil.
Add Frozen Corn (2 cup). Cover, lower heat to medium, and cook for 15 minutes.
Top soup with Tortilla Strips (to taste) and Fresh Cilantro (to taste) right before serving.