Ingredients:
6 cups chicken broth
3 fresh tomatoes, chopped
3 -4 tablespoons butter or 3 -4 tablespoons margarine
1 large onions, diced
2 tablespoons fresh minced garlic
1/4 cup diced canned green chilies ( or more to taste)
1 small jalapeno peppers, seeded and finely chopped
2 teaspoons cumin ( can use more to taste)
2 teaspoons chili powder
2 tablespoons flour ( for a thicker soup add in more)
2 cups half-and-half cream
2 cups cheddar cheese, shredded ( or more if desired)
1/2 cup sour cream
2 cups chopped cooked chicken
crushed tortilla chips ( to garnish)
cheddar cheese, grated for garnish
Directions:
In a large pot, bring the chicken broth to a light boil.
Add in chopped tomatoes; simmer on low.
Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
Stir in cumin and chili powder, then flour, blending well.
Gradually add in the half and half; stir to combine.
Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
Add in the cheese and sour cream carefully, stirring often.
Add in the cooked chicken; mix until combined.
Top with crushed tortilla chips, and grated cheddar sprinkled on top.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.