STEP 1 Heat 2 tsp oil in a large saucepan over medium-high heat. Add chorizo and cook, stirring occasionally, for 3-4 minutes until golden. Transfer to a plate lined with paper towel. Set aside.
STEP 2 Heat remaining 1 tbs oil in the pan over medium-high heat. Add onion, garlic and chilli and cook, stirring occasionally, for 3-4 minutes until onion is soft. Add capsicum and cook for 3 minutes. Stir in tomatoes and cook for 2 minutes. Add stock, cover and bring to the boil. Add beans. Reduce heat and simmer for 25-30 minutes or until vegetables are tender.
STEP 3 Meanwhile, peel, deseed and chop avocado. Place into a bowl. Add lime juice and season with salt and pepper. Gently toss to combine. Set aside.
STEP 4 Add chorizo and coriander to soup. Ladle soup into serving bowls. Serve with extra coriander leaves and jalapeno chilli, sour cream, lime wedges and tortillas.