Chicken Enchilada Soup

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

1. Combine chicken stock and tortilla strips in a crock 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