Chicken Tortilla Soup

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
Three 14-ounce cans chicken broth
4 cups half-and-half
One 10.75-ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
One chicken, shredded (Costco, Raley's)
One 15-ounce can black beans, drained
One 15-ounce can kidney beans, drained
One 15-ounce can whole kernel corn, drained
2 teaspoon ground cumin
One 1.27-ounce packet fajita seasoning
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
1/2 cup sour cream

Directions:  Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.

Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

Recipe Contributor:  Julie Shea