Chop onion and garlic. Cut tortillas into bite-sized pieces and set aside separately.
In a large pot, heat olive oil over medium for 1 minute. Add onion and garlic, and sauté for 2-3 minutes.
Add cut tortillas, tomato paste, paprika, chili powder, garlic powder, cumin, and pepper. Saute for 2-3 minutes more, stirring frequently to prevent sticking.
Add broth and diced tomatoes (with liquid). Bring to a boil and then reduce the heat to low; simmer uncovered for 15 minutes.
Drain and rinse beans and corn; add to the pot. Stir in the juice from the lime and 1 teaspoon of lime zest. Mix well and continue to cook for 5-10 minutes until heated through.
Top with sliced avocado, and serve pineapple on the side. (Serving size: 1 cup soup)