Cheesy Chicken Enchilada Soup

Tonight my Mom is coming over to help me decorate our house for Christmas, I cannot believe it is already the holiday season!  I cooked a pot of Chicken Enchilada Soup for us to be able to take a decorating break for a cup o' soup.  My Dad & Hatley are coming over, too :)

Ingredients:
6 Cups Chicken Broth                                                              
6 fresh tomatoes, chopped                                         
1 can red enchilada sauce
3-4 Tbsp butter or margarine 
1 large onion, diced
2 Tbsp fresh minced garlic
1 can diced green chiles
1 small jalapeno pepper, seeded & chopped
2 tsp cumin
2 tsp chili powder
2 Tbsp flour 
2 cups red. fat half-and-half cream
2 Tbsp. hot sauce
1/2 cup Sour Cream
3 cups cheddar cheese, shredded (or more if desired)
crushed multi-grain tortilla chips (to garnish)


Directions:
1) In a large pot, bring the chicken broth to a light boil.
Add in chopped tomatoes; simmer on low.
2) Meanwhile, in a skillet, heat the butter, and saute the onion, jalapeno, & garlic... add in the chiles; cook 2-3 minutes.
3) Stir in cumin and chili powder, then flour, blending well.
4) Gradually add in the half and half; stir to combine.
5)Transfer the mixture into the pot with the broth, pour in the enchilada sauce & hot sauce; cook at a bare simmer over very low heat for 15 minutes, stirring often.
6) Add in the cheese and sour cream carefully, stirring often.
7) Add in the cooked chicken (I cut my chicken into small pieces and cooked them in the skillet with olive oil, salt, pepper, a little cumin & red pepper flakes).  Mix until combined.
8) Top each serving with crushed tortilla chips, and grated cheddar sprinkled on top.