Prep the ingredients: Halve, peel, and finely chop the onion. Core, seed, and finely chop the bell pepper. Mince or grate the garlic. Mince the jalapeno, removing the ribs and seeds if you prefer less heat. Cut the corn kernels off the cob. Drain and rinse the black beans. Lightly crush the tortilla chips. Tip: Make sure to thoroughly wash hands and surfaces after handling the jalapeno. The heat is transferable and can burn more than your throat!

Start the soup: Heat 1 tablespoon oil in a large pot over medium heat. Add the bell pepper, onion, garlic, jalapeno, and cumin to the pot. Cook, tossing, for 5-6 minutes, until softened and slightly caramelized.

Add half the box of tomatoes, 3 cups water, and the stock concentrates to the pot. Bring to a boil, then reduce to a simmer for 10 minutes. Season with salt and pepper.

Finish the soup: Add the corn and black beans to the pot and cook for 3-5 minutes to warm through. Season with salt and pepper.

Finish and serve: Halve, pit, and peel the avocado, then dice into cubes. Ladle the soup between bowls, then top with the avocado, cheddar cheese, and crushed tortilla chips. Enjoy!