Chicken Tortilla Soup

One of my neighborhood friends contributed this recipe to a neighborhood cookbook I put together in 2007. I've changed quite a few things, so I want to have it MY way (always here are the QUEEN'S ways) somewhere. You know, just in case I lose my mind and someone else has to make this soup for me.

3-4 T unsalted butter

1 onion, chopped

3 cloves garlic, minced

1/3 c. flour

3 (14 oz) cans chicken broth

2 c. half-and-half

4 chicken breasts, cooked and chopped (surprise, I use Costco rotisserie chickens)

1 (1.27 oz) fajita seasoning packet

1 can cream of chicken soup

1 can creamed corn

1 c. salsa

2 tsp. cumin

3 tsp. cilantro, chopped

Garnishes (optional, but duh):

Cheddar cheese

Sour cream

Avocado

Tortilla chips

In a heavy bottomed pot, saute onion and garlic in butter over medium heat for about 5 minutes, or until onions are translucent. Add flour and stir until the butter is absorbed, then add one can of chicken broth slowly while stirring. Add the rest of the chicken broth and the half-and-half. Stir and bring to a boil. Turn heat to low and add chicken, fajita seasoning, chicken soup, salsa, corn, cumin, and cilantro. Continue to simmer on low heat, stirring occasionally, until flavors have blended and the soup is heated through. About 20 minutes. Garnish in individual bowls and serve.