Chicken Tortilla Soup

• 3 tablespoons butter
• 1 teaspoon garlic {minced}
• 1 onion Medium, {finely chopped}
• 2 tablespoons all purpose flour {I used gluten-free}
• 42 ounces chicken broth
• 4 cups half and half
• 10 3/4 cans cream of chicken soup
• 1 cup prepared salsa {mild, medium or hot...your choice}
• 4 boneless skinless chicken breasts
• 15 ounces black beans {drained}
• 15 ounces kidney beans {drained}
• 15 ounces whole kernel corn, drained
• 2 teaspoons ground cumin
• 1 1/4 ounces fajita seasoning
• 16 ounces tortilla chips
• 8 ounces monterey jack cheese {grated}
• 8 ounces sharp cheddar cheese {grated}
• 1/2 cup sour cream

1. In a large pot, melt the butter over medium heat.
2. Add garlic and onion. Saute for for about 5 minutes, until softened.
3. Add flour. Stir well for about one minute.
4. Add broth and half and half. Stir. {Yes. Lots of stirring.}
5. Stir in the cream of chicken soup, salsa, chicken, beans, corn, fajita seasoning and cumin.
6. Simmer over low heat for 15 minutes.
7. Crumble tortilla chips and sprinkle over the bottom of each bowl. Ladle soup over chips. Top with more chips, grated cheese and sour cream.
8. Toppings are optional...you can also add whatever you'd like! :)

butter, garlic, onion, flour, chicken broth, cream of chicken soup, salsa, chicken breasts, black beans, kidney beans, kernel corn, ground cumin, fajita seasoning, tortilla chips, cheese, cheddar cheese, sour cream

Taken from www.yummly.com/recipe/Chicken-Tortilla-Soup-1259357 (may not work)