Chicken Enchilada Soup I recipe

4 servings

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

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.