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 and cook for 10 minutes.
Reduce heat to low. 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 the soup.
Sprinkle each serving with cheese and add a dollop of sour cream.
Recipe by The WoodWorking Baker at https://thewoodworkingbaker.com/chicken-tortilla-soup/