Creamy Chicken Tortilla Soup

I've tried quite a few tortilla soups, and this one is my favorite. Hits the spot on a cold night. 

Ingredients:

3 tbsp butter

1 tsp minced garlic

1 medium onion, finely chopped

2 tbsp all-purpose flour

3-14 oz cans chicken broth (42 ounces total)

4 cups half and half

one 10.75 ounce can cream of chicken soup

1 cup favorite jarred salsa

4 boneless skinless chicken breasts, cooked and shredded (or you could use a shredded rotisserie chicken)

1-2 cups frozen corn

2 tsps ground cumin

one 1.27 ounce packet fajita seasoningone 16 ounce bag tortilla chips

1 bag favorite tortilla chips 

8 ounces Monterey Jack cheese- grated

8 ounces sharp cheddar - grated

1/2 cup Sour Cream

Optional toppings:

cilantro, chopped green onions, lime wedges, sliced jalapeños

Directions:

Melt the butter in a large pot over medium heat

add the garlic and onion and sauce until softened, about 5 minutes

add the flour and stir well, cooking for 1 minute more stirring constantly

Add the broth and half and half

sir in the cream of chicken soup, salsa, chicken, corn, cumin and fajita seasoning

continue to simmer over low heat for about 15 minutes

Crumble the tortilla chips into the individual bowls and top with a ladle of soup

sprinkle each serving with cheeses and a dollop of sour cream and other toppings of choice 

Notes- If you like beans, feel free to add black beans and/or kidney beans to the soup