Creamy, hearty soup made with tender chicken, green chiles, and a rich white cheese base. Perfect for feeding a crowd.

2 tablespoons unsalted butter

3 cups diced red onions

1 ½ tablespoons finely chopped fresh garlic

2 teaspoons dried oregano

4 pounds cooked diced chicken breasts

10 cups canned green chiles, drained

5 cups low-sodium chicken broth

5 cups white cheese sauce (no wine or pork)

3 cups crushed yellow corn tortilla chips

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1. Melt butter in a large saucepan over medium heat. Add onions, garlic, and oregano. Sauté until softened.

2. Stir in chicken and green chiles until well combined.

3. Pour in chicken broth and bring to a gentle simmer.

4. Add white cheese sauce and stir until fully blended and hot.

5. Stir in crushed tortilla chips just before serving.

6. Garnish as desired and serve warm.

This soup is ideal for large gatherings. Adjust thickness with extra broth if needed.