In a blender, combine 2.5 cups boiling water, chili powder, smoked paprika, chili pepper flakes,1 tsp of salt and 1 tortilla. Blend until smooth. Set aside.
Place a large pot or dutch oven over medium-high heat with 2 tsp vegetable oil. Once hot, add the diced onion, minced garlic, cumin, dried oregano, and 1 tsp salt. Cook until the onion is translucent approximately 3 to 4 minutes.
Add the pinto beans, crushed tomatoes, and corn to the pot. Add the tortilla mixture from the blender. Bring to boil, then reduce heat to low, cover, and simmer soup over low heat.
While stew simmering, slice the remaining tortillas into 1/2 inch thick strips. In a medium skillet, fry the tortilla strips in 1 Tbsp oil until golden brown, about 1 to 2 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.
Halve the avocado. Remove pit and cut into cubes. Combine with cilantro leaves and juice from half the lime. Season with salt.
Divide the tortilla soup between large bowls. Top with fried tortilla strips and diced avocado.
MAKE IT KID-FRIENDLY: Put out some vegan cheese and a bowl of vegan sour cream to sprinkle and dollop on top. I find that little touches like those make eating fun and allow little ones to make this soup their own.