Tortilla Chicken Soup

3 cloves garlic, minced
1 onion, chopped
3 Tbsp. butter
2 Tbsp. all-purpose flour
3 (14 oz.) cans chicken broth
4 cups half and half (1 quart)
1 (10.75oz) can cream of chicken soup
1 cup fresh salsa (canned works fine)
1 (15oz) can creamed corn
6 boneless, skinless chicken breasts (or 2 cans chicken)
2 tsp. ground cumin
1 (1.1oz) package dry fajita seasoning
3 Tbsp. chopped, fresh cilantro
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 for 5 minutes. Add flour and stir well, cooking for 1 minutes 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 Tbsp 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 Tbsp cilantro and serve.