Ingredients

• 6 cups chicken broth
• 3 fresh tomatoes, chopped
• 3 -4 tablespoons butter or 3 -4 tablespoons margarine
• 1 large onion, diced
• 2 tablespoons fresh minced garlic
• 1/4 cup diced canned green chili (or more to taste)
• 1 small jalapeno pepper, 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

Instructions

1. In a large pot, bring the chicken broth to a light boil.

2. Add in chopped tomatoes; simmer on low.

3. Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.

4. Stir in cumin and chili powder, then flour, blending well.

5. Gradually add in the half and half; stir to combine.

6. Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.

7. Add in the cheese and sour cream carefully, stirring often.

8. Add in the cooked chicken; mix until combined.

9. Top with crushed tortilla chips, and grated cheddar sprinkled on top.