Seed and dice 1 jalapeño. Thinly slice remaining jalapeño. Set aside.

In large saucepan set over medium-high heat, add oil. Add onion, diced jalapeño and garlic; cook, stirring occasionally, for 3 to 5 minutes or until onion starts to soften. Add taco seasoning and cook, stirring occasionally, for 1 minute or until coated and fragrant.

Stir in chicken broth and tomato sauce; bring to a boil. Stir in beans and chicken; bring back to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 12 to 15 minutes or until heated through and flavors are married.

Add 1 cup cheese; cook, stirring, for 1 to 2 minutes or until cheese is melted.

Divide soup among 4 to 6 bowls. Top with Fritos^® Original Corn Chips and remaining cheese. Garnish with sour cream, sliced jalapeño and avocado.