Heat the oil in a large nonstick Dutch oven over medium high heat. Add the onions and cook, stirring frequently, until the onions are crisp-tender and begin to brown, about 5-6 minutes. Add the garlic and Jalapeno, if using, and cook, stirring frequently, 2-3 minutes.

Add the chili powder, cumin, oregano and mustard and cook, stirring, just until combined. Add refried beans and 1 cup of broth and stir until smooth. Pour in remaining broth and stewed tomatoes, dicing any large pieces of tomatoes. Add kidney and black beans and bring to a boil. Reduce heat, cover and simmer 5 minutes.

Meanwhile, cut the tortillas into thin strips about 2inch by 1/4 inches. When soup is heated, pour into individual bowls and garnish with tortilla strips and cilantro.