Cream of Chicken Tortilla Soup

This soup is a wonderful change from the tomato based tortilla soups. This one is a combination of chicken broth, cream of chicken soup, salsa, and half and half. The original recipe is from allrecipes. com, but I have added a few of my own touches to it. We love this soup, and it can be "heated up" by the addition or reduction of the jalapenos added to it.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 4  garlic cloves, minced
• 1  large onion, chopped
• 3  tablespoons butter
• 4  cups chicken broth
• 4  cups half-and-half
• 1 (10 3/4ounce) 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 1/2ounce) package  fajita seasoning mix
•  chopped fresh cilantro (to garnish)
•  tortilla chips
•  monterey jack cheese, grated

Directions

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