Chicken Tortilla Soup

Tri*sha Ye*ar*wood has a cookbook out. I checked it out from the library and this Chicken Tortilla Soup was in it. It was excellent. It calls for half and half but the store I was at was all out of half and half so I just used my 1/2% milk and it was still awesome and a little less fattening.

Chicken Tortilla Soup

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons flour
3 14-ounce chicken broth
4 cups half and half
1 can cream of chicken soup
1 cup prepared salsa
4 boneless, skinless chicken breasts, boiled, drained and shredded
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can whole kernel corn, drained
2 teaspoons ground cumin
1 1.27-ounce packet fajita seasoning
tortilla or corn (Fritos) chips
Montery Jack cheese, shredded
Sour cream

Melt butter in large pot over medium heat; add the garlic and onion and sauté for 5 minutes or until softened. Add the flour and stir, cooking for 1 minute more. Add the broth and half and half. Bring to a boil over medium heat, about 10 minutes, reduce heat to low. Stir in cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Serve with chips, cheese and sour cream.