Chicken Tortilla Soup by KATRICE

(Copycat recipe of McAlister's)
INGREDIENTS:
3 cloves garlic, minced
1 onion, chopped
3 tbs. margarine
2 tbs. all-purpose flour
3 (14 oz.) cans chicken broth
4 cups half and half (all I had was whipping cream :)
1 (10.75 oz.) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 oz.) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 tsp. ground cumin
1 (1.27 oz.) packet dry fajita seasoning
3 tbs. chopped fresh cilantro
TO SERVE:
16 oz. tortilla chips
8 oz. 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 tbs. cilantro. Stir and continue to heat for 15 minutes.
Crumble tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 oz. cheese and remaining 1 tbs. cilantro, and serve.