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. 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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|Serving Size: 1 (8584g)|
|Recipe Makes: 1|
|Calories from Fat: 8831 (73%)|
|Amt Per Serving||% DV|
|Total Fat 981.2g||1308 %|
|Saturated Fat 607.7g||3038 %|
|Monounsaturated Fat 281.6g|
|Polyunsanturated Fat 37.9g|
|Cholesterol 3619.8mg||1114 %|
|Sodium 8056.3mg||278 %|
|Potassium 12618.3mg||332 %|
|Total Carbohydrate 330.1g||97 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 325g|
|Protein 539.9g||771 %|
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Calories per serving: 12174
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