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In a large nonreactive soup pot or saucepan, warm 2 tsp of the corn oil over moderate heat. Add the onions and saute until soft and lightly colored, 3 to 5 minutes. Add the garlic and cook for 1 minute longer. Stir in the tomatoes (no need to peel), cumin, chili powder, bay leaf and oregano. Coarsely chop 3 of the the tortillas. Add the tortillas to the pot along with the tomato sauce, sugar, chicken stock and the chicken breast. Bring to a boil over the moderate heat, stirring once in awhile. Reduce the heat and simmer until the chicken is just cooked through, 4 - 5 minutes. Remove the breast and let cool. Continue to simmer the soup for 25 - 30 minutes longer. Allow to cool slightly.
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Meanwhile, using the remaining 1 tsp. oil to coat a small heavy skillet set over a moderately-high flame. Stack the remaining 3 tortillas and cut them into four strips. Cut the strips crosswise into 1/4 inch slivers. Turn them into the hot oil and brown well, stirring frequently, until crisp and golden brown. Drain on paper towels.
Tear the chicken breast into fine shreds.
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