Ingredients

• 3 garlic cloves, minced
• 1 onion, chopped
• 3 tablespoons margarine
• 2 tablespoons all-purpose flour
• 3 (14 ounce) cans chicken broth
• 4 cups half-and-half
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup salsa
• 1 (15 ounce) can creamed corn
• 3 cooked boneless skinless chicken breasts
• 2 teaspoons ground cumin
• 2 1/2 tablespoons fajita seasoning mix
• 3 tablespoons fresh cilantro, chopped
• 16 ounces tortilla chips
• 8 ounces monterey jack cheese, shredded
• 1/8 cup green onion, chopped

Instructions

1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.

2. Add flour and stir well, cooking for 1 minute more.

3. Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.

4. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.