Instructions: Place the broth, beans, salsa, and corn in a medium saucepan. Cook over low heat for 10 minutes to blend the flavors.

Meanwhile, chop the avocado and break up the chips into bite-size pieces. To serve, place one quarter of the avocado and chips in the bottom of 4 serving bowls. Ladle the soup over the avocado and chips and serve at once.

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