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1
Remove the stems, seeds, and ribs from chiles.
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2
Heat a griddle or heavy skillet over moderate heat until hot but not smoking.
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3
Place 1 or 2 chiles on the skillet and toast them, while pressing down on them with tongs or a spatula, for 20 to 30 seconds on each side, or until pliable.
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4
Repeat with the remaining chiles.
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5
Chop the toasted chiles into small pieces and place them in a bowl.
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6
Pour enough hot water over the chiles to cover, and let them soak for about 20 minutes or until they are soft.
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7
Meanwhile, cut 4 of the tortillas into 1-inch squares.
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8
Heat the oil in a heavy 5-quart pot over medium-high heat.
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9
Add the cut tortillas, and saute for 3 or 4 minutes, or until the tortillas turn golden brown.
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10
Add the onion, garlic, oregano, and 1/2 tsp of the salt and saute for 3 minutes, or until the onions begin to brown.
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11
Remove from the heat.
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12
Drain the chiles, discarding the liquid.
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13
Add the chiles, tomatoes, and stock to the pot and simmer uncovered for 30 minutes, stirring occasionally.
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14
Remove the soup from the heat and puree it in batches in a blender.
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15
Take care to fill the blender only halfway and cover the top with a towel in case the soup leaks out while blending - or use a stick blender.
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16
Return the pureed soup to the pot and keep it warm over low heat.
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17
Add the lime juice and taste for seasoning; adjust if necessary.
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18
Thin with additional stock if the soup looks too thick.
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19
Preheat the oven to 400 degrees .
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20
Brush both sides of the remaining 4 tortillas with olive oil.
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21
Cut the tortillas into matchstick sized strips and the remaining 1/2 tsp of salt and toss so the strips are all seasoned.
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22
Bake the tortilla strips until they are crisp, about 15 minutes; set aside.
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23
To serve, place 1/2 cup of shredded chicken and 2 Tbsp of cheese in each serving bowl.
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24
Ladle hot soup on top and garnish each serving with avocado, sour cream, cilantro, tortilla strips, and a wedge of lime.
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25
Serve hot.
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26
Make ahead: The soup base can be made up to 2 days ahead and kept covered in the refrigerator.
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27
Reheat over medium heat and proceed with the recipe.
