Chicken Tortilla Soup

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 1-2 cans black beans

DIRECTIONS:

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. I got this recipe from Allrecipes.com through Shelley. It is super yummy, and I add black beans to beef it up a little. I also use less chicken since my kids are not big fans. This recipe makes a lot, so if you just have small kids you could easily cut it in half, or eat it the next day.