In a large pot over medium heat, saute the garlic and onion in the 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, and 1/2 oz shredded chees to each bowl and ladle in soup.  Top each bowl with more chips and cheese and remaining cilantro and serve.

I just add the cilantro all at once instead of putting in bowls when serving.

 A helpful hint for the chicken to shred it...If you have a KitchenAid mixer, put the hot chicken in to bowl and use the attachement that looks like a peace symbol and turn on mixer to low and the chicken will shred nicely.