In a large soup pot over medium-high heat, brown the beef along with the onion. Drain excess fat, then sauté the garlic until fragrant. Add in the taco seasoning and sauté for another 1-2 minutes.
Add in the beans, corn, tomato sauce, broth, diced tomatoes, and chile peppers. Cover and simmer for 15-20 minutes. Remove from the heat and stir in the cilantro.
Ladle into serving bowls and top each soup with the cheese, chopped avocadoes and tortilla chips/strips. Serve with lime wedges on the side for each person to squeeze into their soup once served.