Corn Tortilla Soup

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2 onions, peeled and quartered

2 tomatoes, cored and quartered

1 teaspoon vegetable oil

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

2 garlic cloves, minced

6 cups Chicken Stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth

1/2 teaspoon salt

3 (6-inch) corn tortillas, cut into 1/4-inch strips

1 1/2 cups shredded cooked chicken breast (about 6 ounces)

1/2 cup (2 ounces) shredded part-skim Oaxaca cheese or reduced-fat Monterey Jack cheese

6 lime wedges

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