Chicken Tortilla Soup III

Name: Chicken Tortilla Soup III
Yield: 8
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

Recipe by Julie from allrecipes.com

Ingredients

8 servings

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3 cloves garlic, minced
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1 onion, chopped
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3 tablespoons margarine
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2 tablespoons all-purpose flour
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3 (14 ounce) cans chicken broth
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4 cups half-and-half
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1 (10.75 ounce) can condensed cream of chicken soup
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1 cup fresh salsa

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1 (15 ounce) can creamed corn
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6 boneless, chicken breast halves - cooked, skinned
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2 teaspoons ground cumin
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1 (1.27 ounce) packet dry fajita seasoning
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3 tablespoons chopped fresh cilantro
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16 ounces tortilla chips
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8 ounces shredded Monterey Jack cheese

Instructions

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.