Chicken Tortilla Soup

Instructions:

1. Begin by trimming the chicken breasts. Fill a large pot with water and add the trimmed chicken breasts. Bring the water to a boil with the chicken in it. Allow the chicken to cook for about 35 minutes once the water starts boiling. After cooking, drain the water and use a mixer to shred the chicken into fine pieces.

2. While the chicken is boiling, start by dicing the onions and peppers. After dicing, melt butter in a separate pot over medium heat. Add the diced onions and peppers, and sauté for 4 minutes. Then, incorporate the garlic and continue cooking for an additional minute, ensuring all the vegetables are evenly cooked and fragrant. This step makes efficient use of time by preparing the vegetable base while the chicken cooks.

3. After the chicken has been boiled and shredded, add it directly to the pot with the sautéed onions, peppers, and garlic. At this point, incorporate all the specified seasonings along with the shredded chicken into the pot. Then, add all other remaining ingredients (except for the cheddar cheese, cream cheese, thickening slurry, and garnish ingredients). Stir everything together and cook over medium heat for about 5 minutes or until the mixture is completely combined and heated through. This method ensures the seasoning evenly distributed among all components of the dish.

4. In a small bowl, dissolve the cornstarch in water to create a slurry. Gradually add this mixture to the pot, stirring continuously, to thicken the soup as needed.

5. Turn the heat down to low. Gradually sprinkle in the shredded cheddar cheese and add the softened cream cheese, stirring continuously until the soup becomes smooth and creamy.

6. Serve the soup hot. Offer garnishes like avocado, cilantro, additional cheese, sour cream, or tortilla chips for individuals to add to their bowls as desired.