Ingredients

* 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

Method

1. Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
2. Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
3. Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.