CHICKEN ENCHILADA SOUP

1 ¼ cups chicken broth	
1 tsp ground cumin
10-12 corn tortillas cut into strips	
1 can enchilada sauce
1 can enchilada sauce with green chilies	
1 c half and half
4 boneless, skinless chicken breast halves, oven grilled and sliced
1 medium tomato;diced	
1 sm jalapeño; minced
crisp tortilla chips

Combine chicken broth and tortilla strips in a large pot.  Cook over 
medium heat until strips begin to soften and broth thickens somewhat.
Add enchilada sauces and cumin.  Add chicken and half and half; heat 
through.  Divide among 4 bowls and garnish with tomato, jalapeño, and 
cheese.  Serve with tortilla strips.