Arizona Tortilla Soup

By Sunset
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4 corn tortillas (6 to 7 in.)

3 tablespoons salad oil

1 onion (4 to 5 oz.), peeled and finely chopped

1 teaspoon minced or pressed garlic

1 dried bay leaf

1/2 teaspoon dried oregano

1/2 teaspoon black peppercorns

1/2 teaspoon hot chili flakes

8 cups fat-skimmed chicken broth

Salsa fresca

1 ripe or firm-ripe avocado (about 8 oz.)

1 lime (about 3 oz.)

3/4 cup shredded jack cheese

Salt and pepper

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