Ingredients
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3 garlic cloves, minced
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1 onion, chopped
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3 tablespoons margarine
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2 tablespoons all-purpose flour
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3 (14 ounce) cans chicken broth
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4 cups half-and-half
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1 (10 3/4 ounce) can condensed cream of chicken soup
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1 cup salsa
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1 (15 ounce) can creamed corn
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3 cooked boneless skinless chicken breasts
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2 teaspoons ground cumin
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2 1/2 tablespoons fajita seasoning mix
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3 tablespoons fresh cilantro, chopped
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16 ounces tortilla chips
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8 ounces monterey jack cheese, shredded
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1/8 cup green onion, chopped
Instructions
- 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 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, few chopped green onions and serve.