Cream Of Chicken Tortilla Soup - cooking recipe

Ingredients

4 garlic cloves, minced
1 large onion, chopped
3 tablespoons butter
4 cups chicken broth
4 cups half-and-half
1 (10 3/4 ounce) can cream of chicken soup
1 1/2 cups salsa
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
6 boneless skinless chicken breast halves, cooked and shredded
1/2 cup chopped jalapeno
2 tablespoons ground cumin (to taste)
2 tablespoons new mexico chile powder (to taste)
1 (1 1/2 ounce) package fajita seasoning mix
chopped fresh cilantro (to garnish)
tortilla chips
monterey jack cheese, grated

Preparation

In a large pot over med. heat, saute garlic and onions in butter.
Add broth, cream of chicken soup, and half and half.
Mix until well combined.
Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
Simmer soup for 1/2 to 1 hour, stirring often.
Crumble tortilla chips into individual bowls, and ladle in the soup.
Top with cilantro, cheese, and more tortillas if desired.