Tear 6 tortillas into chunky, bite-sized pieces. Set aside.

Heat an 8-quart Dutch oven or soup pot over medium heat, then add the 3 tablespoons cooking 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.

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.

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.)

Just before serving, stir in the cilantro.

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.

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.