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    Chili's Chicken Enchilada Soup

    Ingredients

    1/4 cup chicken broth
    10 (6 inch) corn tortillas, cut into 1/2 inch strips
    1 cup green enchilada sauce
    1 (10 oz.) can red enchilada sauce
    1 tsp. ground cumin
    4 cooked, boneless, skinless chicken breasts
    1 cup half & half
    1 tomato, chopped
    1 jalapeno pepper, seede and minced
    1 cup shredded Cheddar cheese

    Directions

    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 & half; heat through.  Divide among four bowls
    and garnish with diced tomato, jalapeno pepper,
    and cheese.
    Serve with tortilla chips.
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