Mexican Black Bean Soup With Sweet Corn, Tortilla Chips, and Avocado Cream [Vegan]

• 1 red onion, diced
• 2 large garlic cloves, minced
• 1 1/2 cups cooked black beans
• 1 cup sweet corn
• 1 14-5-ounce can good-quality tomatoes
• 2 cups vegetable broth
• 1/2 lime
• 1 tablespoon tomato paste/ketchup
• 1/2 cup fresh coriander
• 2 bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon dried coriander
• 3/4 teaspoon dried chili
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cocoa powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt
• Oil of your choice
• 2 wholegrain tortillas
• 1 small avocado
• 1/2 cup water
• 1/2 lime, juiced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• A pinch of salt

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