Heat oil in a large saucepan over medium heat. Add onion and salt; heat, stirring occasionally, until onion has softened and begun to brown, about 5 minutes. Add tempeh pieces to pan and heat 3 minutes, stirring occasionally. Place sweet potato, red pepper, garlic and jalapeno in pan; heat 2 minutes. Add tomato paste, oregano and cumin to pan; heat 30 seconds.Place tomatoes, broth and pinto beans in pan. Bring to boil , reduce heat to medium-low and simmer covered for 20 minutes, until potato is tender. Stir in corn and lime juice; heat 1 minute.Serve soup garnished with avocado, tortilla chips and cilantro.