Chicken Tortilla Soup

In a large pot, heat oil over moderate high heat. Add half the tortilla strips and cook, stirring, until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips. Set cooked strips aside in warm oven. Reduce heat to moderate low. Add onion, garlic and spices; cook, stirring for 5 minutes. Add broth, tomatoes, corn, bay leaves, salt, ¼ cup cilantro, bring to a simmer. Cook uncovered for 30 minutes; remove bay leaves. Add chicken and bring soup back to simmer; cook until just done, about 5 to 10 minutes. To serve, put the remaining tortilla strips in bowls, top with avocado and cheese, and pour in soup. Sprinkle with chopped cilantro.