Chicken Tortilla Soup

INGREDIENTS 
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
16 ounces tortilla chips 
8 ounces shredded Monterey Jack cheese
DIRECTIONS
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.