1Put the onion and garlic in the blender and secure the lid. CHOP for 10 seconds or until coarsely chopped.
2Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the onion mixture, chili powder and cumin. Cook, stirring, for 3 minutes until the onion is soft. Add the tomato paste and cook, stirring, for 1 minute until fragrant. Transfer to the blender.
3Add the tomatoes, stock, celery and oregano to the blender and secure the lid. Blend on the SOUP program until the program finishes.
4Reserve 1/3 cup (3 ½ oz) of the drained kidney beans. Add the remaining beans to the blender and secure the lid. PUREE for 2 minutes until smooth. Transfer to a clean saucepan and stir over medium-high heat until hot. Season with salt and pepper.
5Meanwhile, heat 1 tablespoon of the remaining oil in a large non-stick skillet over medium-high heat. Add half the tortilla strips. Cook, turning, for 2 minutes until golden and crisp. Transfer to a plate lined with paper towel. Repeat with the remaining oil and tortilla strips.
6Divide the soup among serving bowls, top with avocado, corn, the reserved beans, cilantro and tortilla strips.