Wash and dry all produce. Halve, peel, and finely chop onion. Core, seed, and remove ribs from bell pepper, then finely chop. Mince or grate garlic. Mince jalapeño, removing ribs and seeds for less heat. Drain and rinse black beans. Drain half the corn from container (use the rest as you like). Lightly crush tortilla chips.

Heat 1 TBSP olive oil in a large pot over medium heat. Add bell pepper, onion, garlic, jalapeño (to taste), and 1 tsp Mexican spice (we sent more). Cook, tossing, until softened and lightly browned, 5-6 minutes.

Add half the tomatoes from container to pot (use the rest as you like). Cook, stirring, until fragrant, 1-2 minutes. Stir in 21/2 cups water and stock concentrates. Bring to a boil, then lower heat and reduce to a simmer. Cook until liquid is slightly reduced and flavors have come together, about 10 minutes. Season generously with salt and pepper.

Stir black beans and corn into same pot. Continue simmering until warmed through, 3-5 minutes. Season with salt and pepper.

While soup is simmering, halve, pit, and scoop flesh from avocado. Chop into cubes.

Divide soup between bowls, then top with avocado, cheddar, and tortilla chips.