Heat a medium frying pan over medium heat and add the rapeseed oil. Bring to heat.
Add the shredded tortillas in small batches and fry for around a minute or until they begin to turn very slightly brown. Remove from the pan and place on a piece of kitchen towel to drain off the excess oil. Repeat until all the tortilla slices are fried. Toss with the Tajin and set aside.
In a large deep saucepan, add a tiny drizzle of rapeseed oil and bring to a medium heat.
Add the onion and fry until it’s starting to turn translucent. Don’t let it burn - stir often.
Add the garlic and fry for a further minute before adding the cumin and the paprika.
Add the tin of plum tomatoes and crush with the back of a spatula. Stir and reduce the heat slightly once the sauce reaches a simmer.
Allow to simmer for around 5 minutes or until the sauce is starting to reduce. Add the stock and cover. Stirring occasionally, simmer the soup for a good 20 minutes. Add the beans and sweetcorn, stir to combine and cook for a further 10 minutes.
Once cooked, the soup should be good and reduced but nice and saucy! Dish up into four bowls, top with avocado, a good squeeze of lime, some coriander and a handful of your crispy tortilla shreds. You can also add an extra shake of Tajin because it’s DELICIOUS!