Sauté first 7 ingredients in large stockpot until tender.
Stir in garlic and taco seasoning.
Add chicken stock, corn tortillas and cooked chicken breast.
Bring to a boil, then simmer 15 minutes.
Add tomatoes, cilantro and Cheddar cheese spread, then simmer 30 minutes, stirring occasionally.
Add baking soda; stir well.
When foaming subsides, add heavy cream and simmer 30 minutes more.
Garnish with baked tortilla strips.
