COOK onions, peppers, garlic and cumin in hot oil in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
ADD water and crumbles; stir. Bring to boil. Stir in beans and corn; cook 2 min. or until heated through.
LADLE into bowls; top with avocados and cilantro. Squeeze lime wedge over each bowl of soup.
