Chicken Tortilla Soup III

Ingredients

• 6  chicken breast halves boneless cooked
• 42 ounce chicken broth canned
• 10.8 ounce cream of chicken soup canned
• 15 ounce corn canned
• 2 tablespoons flour all-purpose
• 3 tablespoons cilantro leaves fresh chopped
• 3 cloves garlic minced
• 2 teaspoons ground cumin 
• 4 cups half and half 
• 3 tablespoons butter 
• 8 ounces monterrey jack cheese shredded
• 1  onion chopped
• 1 cup salsa fresh
• 1.3 ounce penzey's southwest seasoning dry
• 16 ounces tortilla chips 

Equipment

• bowl
• ladle
• pot

Directions

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.
4. 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.