Tortilla Soup

3 cloves minced garlic
3 T. butter
1 chopped onion
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half 'n half
1 can cream of chicken soup
1 c. salsa
1 can creamed corn
2 chicken breasts, cooked & shredded
2 t. cumin
1 pkg. fajita seasoning mix
3 T. fresh cilantro
Monterey Jack cheese, shredded
avocado
tortilla strips

In a large pot over medium heat, saute the garlic and onion in butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half & half. Boil & reduce to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and cilantro. Stir and heat for 15 minutes.
Cut tortillas into bite sized strips (easiest with a pizza cutter ) on a cookie sheet and broil in the oven until toasted. Serve with cheese, avocado and tortilla strips.

by Shelley F.