In a large pot over medium-high heat, brown the tenderloin and bacon in the oil. Add the onion, garlic, corn and spices and sauté for 2 to 3 minutes. Add the tomatoes and broth. Season with salt and pepper. Bring to a boil. Lower the heat and simmer uncovered for about 25 minutes. Adjust the seasoning.
In a bowl, mix together the lettuce, radish, green onion and oregano.
Ladle the soup into bowls. Garnish with the vegetable mixture and avocado cubes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.