Heat olive oil in a large pot over medium heat. Add the onion, zucchini, garlic and corn and sauté for 5 minutes or until vegetables have softened slightly.
Add in beans and taco seasoning and stir to combine, then add in vegetable broth and tomato soup. Increase heat to medium-high and bring to a boil, then reduce to a low simmer for 10 minutes to warm through.
Right before serving, stir in tortilla strips and cook another 2 minutes, until just softened. Remove from heat and add in lime juice, then ladle into bowls and serve with any desired toppings.