Chicken Tortilla Soup III

In a large pot over medium heat saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.

Add the soup salsa corn chicken cumin fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro and serve.