Save time by using a rotisserie chicken for the diced cooked chicken.
Oxmoor House OCTOBER 2006
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in green chiles and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
2. Ladle soup into individual bowls, and top evenly with cheese, sour cream, and green onions.
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