Place a 4-6 qt soup pot over medium-high heat, add the oil and heat until shimmering.

Add the onion, garlic, anaheim chile, jalapeno and bouillon or salt and cook until the vegetables are softened, about 3 minutes.

Pour in all of the chicken broth and the entire can of petite diced tomatoes, including the juices. Rinse the chicken breasts under cool water and add them to the pot.

Bring the soup to a boil and immediately reduce the heat to medium low. Simmer until the chicken is cooked through, about 15−20 minutes.

Remove chicken breasts from the pot onto a plate and set aside to cool slightly.

Add all of the remaining ingredients (including corn tortillas) to the broth and purée with an immersion blender or blend in increments using a counter top blender. Do not fill blender more than ⅓ full. Hot liquids expand when pureed and may explode out of the top of the blender causing a big mess and possibly burns. Believe us, work in small batches!

Transfer the pureed soup back into the pot and return the pot to low heat.

Shred or cube the cooked chicken when it is cool enough to handle, then add it back into the soup and stir to combine. Simmer the soup for an additional 30 minutes.

Test the soup and add salt and pepper to taste. Serve with plenty of options for garnish, such as: tortilla strips, chopped tomato, sliced green onions, grated cheese, avocado, cilantro and sour cream. Enjoy!