Sautee olive oil, garlic, jalapeno, onion and green peppers. Meanwhile in a large pot, combine chicken broth, chicken, beans, rotel and all seasonings. Heat to medium high heat or a soft boil. Add vegetables once cooked. Cook for approximately 30 minuted uncovered on medium low heat. Remove from heat and stir in sour cream and heavy cream. Salt to your taste.
Serve with shredded cheese of your choice or crunchy tortilla strips. Top with green onion and a dollop of sour cream.
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