Ingredients

* 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

Method

1. 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.
2. 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.