Tortilla Soup

In a big pot, heat 1-2 tablespoons of oil and cook garlic and onions until onions sweat. Turn off heat. Remove half the onion/garlic mix and place in a blender. Add tomatoes and puree. Return to pot, add some of the chicken stock and bring to a boil. Add chicken, celery, carrots, corn, cumin, oregano, salt and pepper. All these spices are to taste. Simmer until chicken is cooked, then remove chicken, shred with a fork and return to pot. Chop 1/2 cup cilantro and add to pot. Slice about 3 corn tortillas and spread on a cookie sheet. Bake until desired crispiness is reached. Remove soup from heat and pour into bowls. Sprinkle with tortillas, a dollop of sour cream and a sprig of cilantrio. Serve with slices of lime.