Chicken Tortilla Soup III recipe

8 servings

3 cloves garlic, minced

1 onion, chopped

3 tablespoons margarine

2 tablespoons all-purpose flour

3 (14 ounce) cans chicken broth

4 cups half-and-half

1 (10.75 ounce) can condensed cream of chicken soup

1 cup fresh salsa

1 (15 ounce) can creamed corn

6 boneless, chicken breast halves - cooked, skinned

2 teaspoons ground cumin

1 (1.27 ounce) packet dry fajita seasoning

3 tablespoons chopped fresh cilantro

16 ounces tortilla chips

8 ounces shredded Monterey Jack cheese

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

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

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.

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, and serve.