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Heat olive oil in large pot over moderate heat. Add onion and garlic and cook for several minutes, stirring often. Add chilies and continue cooking for another few minutes. Add corn tortillas, tomatoes and chicken stock and bring to a simmer. Once simmering and all chilies have softened, blend in batches and return to pot. Add lime juice and season with salt and pepper.
Serve with a garnish of avocado, Manchego cheese, creme Fraiche, cilantro, fried tortilla strips, and crumbled Guajillo chilies.
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