Chicken Enchilada Soup

3 Tbs butter
1 cup green bell pepper, diced
1 cup onion, diced
1 can (4 oz) chopped green chilies, drained
1 Tbs chili powder
1 tsp cumin
1 1/2 cups monterey jack cheese, shredded
2 (10 3/4 oz) cans of cream of chicken soup
6 cups chicken broth
2 cups diced cooked chicken (2 cans Costco chicken)
about 12 corn tortillas, cut into 1/2 inch strips
1 1/2 cups sour cream

In a 3 quart sauce pan melt butter over medium heat. Add onions and pepper, cook until soft (about 3 min). Add chilies, chili powder and cumin and stir constantly for 2 minutes.

Add chicken soup and broth. Wisk the soup and broth until smooth.

Over medium heat, stir in tortillas, sour cream and cheese. Stir until cheese is melted and sour cream is blended.
Add chicken and heat through.

Remove from heat and serve immediately.

Yummy toppings include:
tortilla strips
avacado/guacamole
sour cream
more shredded cheese