3 Cloves Garlic, Minced
1 Onion, Chopped
3 Tbs. Margarine
2 Tbs. All Purpose Flour
3 {14 Oz.} Cans Chicken Broth
4 Cups Half And Half
1 {10.75 Oz} Can Condensed Cream Of Chicken Soup
1 Cup Fresh Salsa
1 {15 Oz.} Can Creamed Corn
6 Boneless, Skinless Chicken Breast Halves, Cooked And Cubed
2 Tsp. Ground Cumin
1 Pkt. Dry Fajita Seasoning
2 Tbs. Chopped Cilantro, Plus Extra For Garnish
16 Oz. Tortilla Chips
Shredded Monterey Jack Cheese

In A Large Pot Over Medium Heat, Saute The Garlic And Onion In The 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 Tbs. Cilantro. Stir And Continue To Heat For 15 Minutes. Top With Tortilla Chips, Shredded Cheese And Extra Chopped Cilantro.

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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...

Lainey-Can you tell me about how many servings this makes??? Also is this a soup that reheats well or freeze well??? Thanks!

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BUMP
Can anyone that has made this answer my questions above??? I am dying to make this recipe but want to know how many it feeds and if it can be frozen. Thank you!

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this is gonna make a good sized pot(prob feed 10-12) and yes it freezes fine!!

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areafinn...for your family you could prob easily get away w/halfing the recipe!(esp since its the first time around)

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