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.