Step 1

Melt the butter in a large saucepan or Dutch oven over medium-high heat. Cook the onion for 3 to 4 minutes or until translucent.

Step 2

Mix in the garlic, green chiles, chicken, and cumin. Cook and stir for 1 minute or until well combined.

Step 3

Pour the cream of chicken soup and half-and-half into the pot. Cook for 5 minutes or until heated through.

Step 4

Serve the soup and garnish with shredded cheese and sour cream. Enjoy!