Creamy Tortilla Soup

4 tablespoons butter 
2 teaspoon minced garlic
1 medium onion, finely chopped
4 tablespoons all-purpose flour
Three 14-ounce cans chicken broth 
4 cups half-and-half
One 10.75-ounce can cream of chicken soup, plus about a half another can
1 cup prepared salsa, mild or spicy
6 boneless, skinless chicken breasts, boiled, drained and shredded
2 15-ounce can black beans, drained
2 15-ounce can kidney beans, drained
2 15-ounce can whole kernel corn, drained
4 tsp. ground cumin
One 1.27-ounce packet fajita seasoning, plus half of another
Some cut up cilantro, probably three tablespoons
Juice from one lime
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
1/2 cup sour cream
Avacado (optional)

Directions
Melt the butter in a LARGE pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the 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.
Serving suggestion:  Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.  We added the chips as a topping.  Avacado makes a delicious topping, also.

I adapted this recipe a little.
3T olive oil and 1T butter
2 cans of cream of chicken soup.  What do you do with a half-can of soup?
I reduced the amount of broth by 1/2 cup since I used 2 cans of soup.
I baked the chicken (4 large breasts was plenty) in foil and used the broth in the recipe.

This makes so much soup that I will probably half it next time.  I have frozen a large container for later.
Original recipe from Jennifer Henley who adapted it from Trisha Yearwood's recipe on Food Network.