Assemble all of your ingredients. Open up the canned beans and tomato, and drain the liquid off of the beans. This liquid can be added to the soup, however it will dilute the flavor of the stock, which is why it is best to discard it.

First up, grab a chopping board and a knife and chop the green and red peppers into medium sized cubes. Slice the corn off of the cobs and de-seed and finely chop the jalapeno peppers.

Now spread the chopped corn, sweet peppers and jalapeno on a baking sheet. Drizzle them lightly with oil and place the sheet tray under a broiler. Turn the broiler flame up to high, and allow the peppers and corn to develop a slight char on their edges. You may have to move the tray from side to side to get an even charring. Halfway through, toss the peppers and corn with a spatula, and place back under the broiler to finish charring on the sides which have not been exposed to the flame. This should take approximately 5 minutes. You will want to keep an eagle eye on this process, as the peppers and corn must not get overly charred. Too much charing will cause burning, and this can make the whole soup taste burnt. There is no way to isolate an unwanted or too strong flavor in a soup, so make sure that the peppers and corn do not blacken. You just want an even touch of charring to flavor the soup. Once the peppers and corn are done, set aside.

Place a large pot into the stove. Add in a glug of sunflower seed oil, enough to cover the base of the pot. Bring the pot up to heat, and add in the ground beef. Fry the ground beef until it is slightly browned.

Once the ground beef is lightly browned, add in all of the spices (garlic powder, paprika, cumin, chili powder, chili flakes, oregano), canned tomatoes, canned beans, and the 2 cups beef stock. Stir to combine, bring the pot up to heat and season with salt (approximately 1 ½ teaspoons) and black pepper (approximately ½ teaspoon). Set the lid onto the pot and simmer for roughly 12 minutes. If you are in a rush, you can reduce this to 8, as all of the ingredients in the pot are already cooked. You just want the flavors to blend together and for the compounds in the spices to release.

After about 12 minutes, add in the charred peppers and corn and stir to combine. Allow the pot to simmer for a further couple minutes, to allow the peppers and corn to soften, and for the charred flavor notes to filter through the soup.

To serve, slice up a ripe avocado, ladle the soup into bowls and garnish with the freshly sliced avocado, a generous tablespoon of sour cream, and some chopped jalapenos (optional). Serve with a large bowl of tortilla chips or fresh tortillas.