Meatless Monday vegetarian taco soup

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4 cups + 2 tablespoons vegetable broth
1 yellow onion, chopped
3 cloves garlic, minced
1 (28 oz.) can diced tomatoes
1 (15.5 oz) can black beans, drained and rinsed
1 (15.25 oz.) can corn, drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 cup cilantro, roughly chopped
Salt and black pepper, to taste
Homemade Tortilla Strips (below, or you use store-bought tortilla chips. See notes for a baked option)
For the soup: In a large pot over medium heat, add in 2 tablespoons of vegetable broth. When hot, add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant. Add in the remaining vegetable broth, tomatoes, black beans, corn, chili powder, cumin, and oregano, and bring to a boil. Once boiling, lower the heat to a simmer and allow to soup to cook for 15 minutes more. Stir in the cilantro and season with salt and pepper to taste.