Grab a bowl of comfort food! Creamy chicken tortilla soup is cheesy, spicy and smooth to warm you on a cold day! One of my favorite Mexican style soups.
In a dutch oven melt the butter on medium heat. Sauté onions, garlic and jalapeño until the onions are translucent.
Add the chicken breast, and tomatoes. Toss in the tied cilantro sprigs, cumin, salt and chili powder. Turn down heat, cover, and cook until chicken is done with an internal temperature of 165°F.
Shred chicken using two forks into very small 1/4 inch pieces on a cutting board.
Add chicken stock and milk into the dutch oven, and stir thoroughly. Blend with an immersion blender to break up the solids.
Place the cheddar cheese in a bowl and coat with the cornstarch.