-Melt butter in a large pot over medium heat; add the garlic and onion and sauté for 5 minutes, or until softened.
-Add the flour and stir well, cooking for 1 minute more. Add the broth and the half and half. Bring to a boil over medium heat, about 10 minutes.
-Then reduce heat to low. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low hear for 15 minutes.
-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.
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