Heat oil in a medium sized saucepan on medium-high heat. Sauté leek, onions and garlic, for 5 minutes or until onions are soft.
Add paprika, cumin and chilli flakes and cook for 2 minutes.
Add potato, oregano, beans and soup, bring to the boil, lower heat and simmer for 30 minutes or until potatoes are tender.
Add tomato sauce, corn and avocado then stir and cook for 5 minutes.
Serve with broken corn chips in each bowl topped with soup, and garnish with more avocado and some chopped coriander.