Chicken Enchilada Soup I

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Nutrition per serving    (USDA % daily values)
CAL
746
FAT
107%
CHOL
91%
SOD
83%

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Ingredients for 4 servings

1 tomato, chopped

1 (10 ounce) can red enchilada sauce

1 cup green enchilada sauce

1 teaspoon ground cumin

4 cooked, boneless and skinless chicken breast halve

1 1/4 cups chicken broth

1 jalapeno pepper, seeded and minced

1 cup half-and-half

10 (6 inch) corn tortillas, cut into 1/2 inch strips

1 cup shredded Cheddar cheese

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