Preheat oven to 350°F. Brush tortillas with olive oil and sprinkle some lime salt on each. Cut each tortilla in half, then cut halves into 1/4" strips. Arrange strips in a single layer on a baking sheet. Bake for 6 minutes or until lightly browned. Set aside. Combine onion and next 9 ingredients (up to bay leaf) in a stockpot. Simmer for 30 mins. Remove chicken from broth, cool slightly. Remove chicken from bones and cut meat into bite-sized pieces. Discard bones. Strain stock through a sieve into a bowl, and discard solids. Return stock to cooker, stir in ground chiles, oregano, cumin and chicken. Let stand 5 mins. Divide soup evenly among eight bowls. Top each serving with two tablespoons avocado, one tablespoon sour cream, tortilla strips and a pinch of cilantro. (Recipe♦265)