Chicken Enchilada Soup I

Ingredients

• Servings: 4
• 1 1/4 cups chicken broth
• 10 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 cup green enchilada sauce
• 1 (10 ounce) can red enchilada sauce
• 1 teaspoon ground cumin
• 4 cooked, boneless and skinless chicken breast halve
• 1 cup half-and-half
• 1 tomato, chopped
• 1 jalapeno pepper, seeded and minced
• 1 cup shredded cheddar cheese

Recipe

• combine chicken stock and tortilla strips in a large pot. cook over medium heat until strips soften and broth thickens somewhat.
• stir in enchilada sauces and cumin. stir in chicken and half-and-half; heat through.
• divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. serve with tortilla chips.