Preheat your oven to 375°F.

Cut the tortilla into thin slices and toss them with a splash of olive oil. Transfer to a lined baking sheet and bake for 8-10 minutes, or until golden brown. Shake and mix the tortillas once or twice during baking for even results. Sprinkle with salt and pepper immediately after removing them from the oven.

In a pot, combine your soup mix with 1.25 cups of water and bring it to medium-high heat, stirring well. Let it cook for approximately 8 minutes, or until steaming but not bubbling, adjusting to your desired consistency or temperature.

Give your vegetables a quick wash where needed, and cut them as shown below.

In a bowl, combine your soup with strained corn, beans, diced shallot, cilantro, and avocado. Top with the crunchy tortilla strips, a squeeze of lime, and a pinch of salt and pepper to taste.