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Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.
Per Serving:
Calories: 199; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 8 grams; Total carbohydrates: 22 grams; Sugar: 8 grams; Fiber: 3 grams; Cholesterol: 8 milligrams; Sodium: 298 milligrams
Excellent Source of: Vitamin A, Vitamin C
Good Source of: Fiber, Niacin, Phosphorus, Iron, Vitamin K, Protein
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