Follow these simple steps to create your own creamy Chicken Tortilla Soup:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breast and cook for about 5-7 minutes, or until lightly browned.
2. Add Onion and Garlic: Stir in diced onions and minced garlic. Sauté for another 3-4 minutes until the onion becomes translucent.
3. Mix in Tomatoes and Broth: Add the canned tomatoes with green chilies and chicken broth. Bring the mixture to a boil.
4. Season the Soup: Stir in the ground cumin and chili powder. Season with salt and pepper according to your taste. Reduce heat to a simmer and let cook for about 15 minutes.
5. Shred the Chicken: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pot.
6. Add Cream and Corn: Stir in the heavy cream and corn. Let the soup simmer for an additional 5 minutes until heated through.
7. Blend if Desired: For a smoother texture, use an immersion blender to blend part of the soup directly in the pot, then stir to combine.
8. Serve: Ladle the soup into bowls, top with shredded cheese, fresh cilantro, and crunchy tortilla strips for added texture.

These straightforward instructions will have you enjoying your Creamy Chicken Tortilla Soup in no time.