Categories: Chicken, Soup

Ingredients

• 3 cloves garlic, minced
• 1 onion, chopped
• 2 tb margarine
• 2 tb flour
• 3 14oz cans chicken broth
• 4 c half-and-half
• 1 can cr. of chicken soup
• 1 cup salsa
• 1 15oz can cream corn
• 6 cooked chicken breast
• 2 tsp ground cumin
• 1 pkt dry fajita seasoning
• 3 tb chopped cilantro
• 16 oz tortilla chips
• 8 oz shredded mont jack

Directions

1. In a large pot over M heat, sauté the garlic and onion in the butter or margarine for 5 mins. Add flour and stir well, cooking for 1 min more. Add broth and half-and-half. Bring to a boil and reduce to L heat.

2. Add the soup, salsa, corn, chicken, cumin, seasoning, and 2 tb cilantro. Stir and continue to heat for 15 mins. Crumble tortilla chips into individual bowls, add ½ oz shredded cheese to each, and ladle in soup. Top each bowl with more crumbled chips, remaining ½ oz cheese and cilantro, and serve.

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