Amazing Chicken Tortilla Soup

Whats for dinner?  For me, it's leftover Chicken Tortilla Soup I made last night and I'm quite excited about it!!  I tried a recipe I found, modified a few little things and it turned out amazing!!  So i'm going to share the recipe with you!  And just a heads up... this makes a TON.   Of course you will want it as leftovers, but be prepared to freeze some as well.

Chicken Tortilla Soup
• 10-12 corn tortillas, divided  • 3 tablespoons olive oil • 1 rotisserie chicken, meat torn into chunky shreds (about 4 cups) • 1 large onion, chopped • 4 cloves garlic, chopped (or minced) • 2 teaspoons ground cumin • 1 teaspoon salt • 1 teaspoon chipotle chile powder • 8 cups chicken stock, divided • 1 can (15 ounces) diced tomatoes (I use fire roasted) • 1 can (15-16 ounces) black beans, drained and rinsed • 1 can (4 ounces) whole green chiles, diced • 1 cup corn • 2 cups red salsa • 1 package (8 ounce) cream cheese, softened and cut into chunks (I've also substitued for greek yogurt, which was just as good) • 4 tablespoons chopped fresh cilantro • 1-2 cups shredded cheddar cheese (depending on how many you're serving) • 1-2 avocados sliced
Instructions
1. Tear 6-8 tortillas into chunky, bite-sized pieces. (or if your lazy, you can cut them into small pieces) Set aside.
2. Heat an 8-quart Dutch oven or soup pot over medium heat, then add the 3 tablespoons olive oil. Add chicken, onion, garlic, torn tortillas, cumin, salt, and chipotle chile powder. Saute until onion is translucent, stirring as needed. Be careful to not burn.
3. Add 6 cups chicken stock, tomatoes (with juice), black beans, green chiles, corn, and salsa to pot. Bring to a simmer over medium high heat.
4. Pour the remaining two cups of chicken stock into a blender. Add the softened cream cheese and blitz until smooth. Pour the broth and cream cheese slurry into the soup pot. Cook, stirring as needed, until the soup has thickened. (The torn tortillas will thicken the soup as they soften and disperse into the liquid cooking liquid.) *If you're using greek yogurt, you can skip the blender and add straight to the pot.
5. While the soup is cooking, preheat the oven to 375-degrees. Cut the remaining tortillas into approximately 1/4-inch wide strips. Slice the longer strips in half.
6. Place the tortilla strips on a baking sheet in a single layer. Bake for 15-20 minutes until the strips are crispy; tossing once or twice during baking so that the strips will bake evenly. Serve as a garnish on the soup.
7. Just before serving, stir in the cilantro, top with sliced avocado, cheddar cheese and the tortilla strips.

Enjoy!!