Season the chicken breast with cumin, salt, pepper and granulated garlic
Pour the canola oil in the dutch oven and brown the chicken breast over medium heat for 4-5 minutes per side
Remove the chicken breast to a bowl and let cool for a few minutes so you can handle it easier
Add chopped onion to the pan and cook over medium low heat until they are softened, about minutes
Chop the garlic and add it to the pot. Cook it for about 30 seconds
Pour the canned tomatoes with chilies, 2-3 chipoltes in adobo - chopped and the chicken broth into the pot
Finely chop ONE corn tortilla and add it to the soup
Let this simmer over medium heat for 10 minutes while you shred the chicken
Add the shredded chicken into the pot and let the soup simmer for another 10 minutes
Cut the remaining corn tortillas into quarters and place them on top of the soup
Top the tortillas with shredded cheese and put it under the broiler on low to melt and brown the cheese. About 2 minutes.KEEP AN EYE ON IT
OR
You could also do this in individual servings
Preheat the oven to 350 degrees
Divide the soup between 4-5 oven proof bowls
Top with remaining corn tortillas and cheese and bake the soup until the cheese has melted and browned
About 2 minutes.
Divide the soup into 4 or 5 oven proof soup bowls