Heat olive oil in a large pot over medium heat. Add the onion, zucchini, garlic and corn and saute for 5 minutes or until vegetables have softened slightly.
Add in beans and taco seasoning and stir to combine, then add in vegetable broth and tomato soup. Increase heat to medium high and bring to a boil, then reduce to a low simmer for 10 minutes to warm through.
Right before serving, stir in tortilla strips and cook another 2 minutes, until just softened. Remove from heat and add in lime juice, then ladle into bowls and serve topped with avocado and cilantro.