Slowly whisk in chicken broth and increase heat to a simmer and whisk continuously for approx. 4 minutes until the sauce is smooth and thickened.
Remove saucepan from heat and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste.
Add in tomatoes with green chilies, shredded chicken and jalapeno. Return pan to stovetop and over medium low heat stir in cheese until melted and soup heated through.
Top with optional jalapeno, cilantro and serve with tortilla chips.
Notes
adapted from house of yumm
Recipe by The Gingham Apron at https://www.theginghamapron.com/king-ranch-chicken-soup/