1. Preheat the oven to 375 degrees F.
2. Lightly spray both sides of each tortilla with cooking spray. Slice into strips, arrange on a baking sheet, and bake until crisp and golden (10-12 minutes). Remove from oven and set aside.
3. While tortilla strips bake, heat the canola oil in a large, heavy-bottomed pot over medium heat. Saute onion until soft and translucent (4-5 minutes). Add garlic, jalapeño, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes with their juice, bring to a boil, and reduce the heat to low. Simmer until veggies are tender (10-15 minutes). Stir in lime juice.
4. Remove the pan from the heat and puree with an immersion blender to reach desired textured. Serve the soup topped with baked tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.