2 cans (16 ounces each) kidney beans, rinsed and drained
2 tablespoons canned chopped green chilies
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 package (15-1/2 ounces) tortilla chips
2 medium ripe avocados, peeled and chopped
8 cups shredded lettuce
4 cups shredded sharp cheddar cheese
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, water, beans, chilies, cumin, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
To serve, break tortilla chips into soup bowls; top with avocados and lettuce. Spoon soup over lettuce. Garnish with cheese and salsa.