Viv's Low-fat Chicken Tortilla Soup

3 serving Clove of Garlic (by BCOH1478)
1 cup, chopped Onions, raw
3 tbsp Margarine, Willow Run (by Shedd's) non-dairy/Lactose free (by SCHISANDRAA)
0.125 cup Flour - Gold medal all purpose flour
4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
2 cup Milk, 2%, with added nonfat milk solids, without added vit A
10.5 oz cream of chicken soup campbell's low fat (by A_LITTLE_TLC)
16 tbsp La Victoria Green Chile Salsa, Mild
2 cup kernels Yellow Sweet Corn, Frozen
12 oz Chicken, Breast, Boneless, Skinless, Roasted, Cooked Measure (by MZTRACY)
.667 tbsp *McCormick ground cumin (by CHGOMOMMA)
9 tsp Old El Paso Fajita Seasoning Mix

In a large pot over medium heat, saute garlic and onion in the margarine for 5 minutes.
Add flour and stir well, cooking for 1 minute or more until flour starts to brown slightly (making a roux).
Add the soup, salsa, corn, chicken, cumin, fajita seasoning, and salsa verde.
Stir and continue to heat for 15 minutes or can be heated in a slow cooker.
Optional to top with a few crumbled corn chips, but these aren't included in the calorie count.

Serving Size: 2 c

Number of Servings: 8

Recipe submitted by SparkPeople user ZENAHOME.