Chicken Tortilla Soup

I mentioned something about this soup on Facebook and had many requests for the recipe. So I thought I'd post it here. It's not very hard, just time consuming. And for some reason, I can't get it thick like I would want. I've tried heavy whipping cream instead of the 1/2 and 1/2 and I've tried doubling the flour and decreasing the broth by one can. Nothing has solved the problem. If you get a solution, please let me know. And by the way, this is one of those soups that just gets better the next day, and the next, and so on. Enjoy!


MCALLISTER'S CHICKEN TORTILLA SOUP
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
TO SERVE:
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese
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.