(hint: use leftover rice or cook some ahead)
Place 1/2 cup of the broth in a saucepan with the onion and bell pepper. Cook for 5 minutes. Add remaining broth, salsa, beans, corn, and cumin. Bring to a boil. Cover, cook over low heat for 10 minutes.
Meanwhile, chop the avocado and breakup the chips into bite-sized pieces. Set aside.
Add the rice to the soup and season with Tabasco, if desired. Cook uncovered for another 5 minutes, stirring frequently.
To serve, place some of the avocado and chips in individual serving bowls. Ladle the soup over and serve.