This taste a lot like the chicken enchilada soup at Chili's!
- 1 1/4 cups chicken broth
- 10 (6 inch) corn tortillas, cut into 1/2 inch strips
- 1 large can red enchilada sauce
- 1 large can tomato sauce
- 1 teaspoon ground cumin
- 4 cooked, boneless and skinless chicken breast halve
- 2 cup heavy whipping cream
- 1 tomato, chopped
- 2 tbl garlic powder
- 1 jalapeno pepper, seeded and minced (optional)
- 1 cup shredded Cheddar cheese
Directions
- Combine chicken stock and tortilla strips in a crock 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
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