Chicken Enchilada Soup

• 1 14 cups chicken broth
• 1 (10 ounce) can green enchilada sauce
• 1 teaspoon ground cumin
• 1 fresh tomato, chopped
• 1 cup shredded cheddar cheese
• 1 cup half-and-half cream
• 1 fresh jalapeno, seeded & minced
• 4 cooked and chopped chicken breasts
• 10 corn tortillas, cut into 1/2 inch strips
• tortilla chips

1. In a pot combine chicken broth and tortilla strips and cook on medium heat until tortilla strips soften and broth thickens.
2. Stir in enchilada sauce, cumin, chicken and half-n-half.
3. Heat through.
4. Garnish with chopped tomato, minced jalapeno and shredded cheddar cheese.
5. Serve with tortilla chips.

chicken broth, green enchilada sauce, ground cumin, tomato, cheddar cheese, cream, fresh jalapeno, chicken breasts, corn tortillas, tortilla chips

Taken from www.food.com/recipe/chicken-enchilada-soup-57668 (may not work)