Chicken Tortilla Soup

(Courtesy of recipe-diaries.com)

Ingredients:
3 Tbsp. butter
1 tsp. garlic
1 medium onion, chopped
2 Tbsp. flour
3 (14 oz. each) cans low-sodium chicken broth
4 c. low-fat milk or half-and-half
1 c. salsa
4 chicken breasts, boneless, skinless, already cooked
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans (salt-free)
1 can (15 oz.) corn (salt-free)
2 tsp. ground cumin
1 pkg. fajita seasoning 
1 can (15 oz.) cream of chicken soup
Tortilla chips
Shredded cheese
Sour cream

Directions:
Melt the butter in a large pot over medium heat.  Add the garlic and the onion.  Saute until softened, about 5 minutes.  Add the flour and stir well, cooking for 1 minute more.  Add the broth and the half and milk or half-and-half.  Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.  Continue to simmer over low heat for 15 minutes.

Crumble the tortilla chips into individual bowls and top with a ladle of soup.  Sprinkle each with a serving of cheese and add a dollop of sour cream.

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