Pour soup into a sauce pan and bring to a slow boil. Add bean dip and stir. Keep warm. Divide chips among four large soup bowls. Top each with 1/4 of the cheese and microwave for about 30 seconds. Divide and top each bowl of chips with salsa, avocado, cilantro, onion and jalapeño. Add a squirt of lime and top each with sour cream. Carefully pour hot soup down one side of the bowls to fill, avoid wetting the nacho layers. Serve right away.