In a medium saucepan, sauté garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes. Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.
Add corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer 15 minutes.
When ready to serve, remove soup from heat and stir in the lime juice and avocado. Break several nacho chips into each bowl, ladle in the soup, then top each with a spoonful of sour cream. Toss on a few basil shreds and stick a nacho chip on top. Serve immediately.
nacho chips, sour cream, and basil shreds