Chicken Enchilada Soup I Recipe

Ingredients <br>- 1 ¼ cups chicken broth <br>- 10 (6 inch) corn tortillas, cut into 1/2 inch strips <br>- 1 cup green enchilada sauce <br>- 1 (10 ounce) can red enchilada sauce <br>- 1 teaspoon ground cumin <br>- 4 cooked, boneless and skinless chicken breast halve <br>- 1 cup half-and-half <br>- 1 tomato, chopped <br>- 1 jalapeno pepper, seeded and minced <br>- 1 cup shredded Cheddar cheese <br><p></p>Directions <br>step 1: Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat. <br>step 2: Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through. <br>step 3: Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips. <br>

Ingredients
- 1 ¼ 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

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

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