Instructions: In a large soup pot, cook the onion, garlic, and spices water or broth until tender, stirring frequently. Add the chicken stock and red peppers and bring to a boil over high heat. Boil for 5 minutes, stirring frequently. Reduce the heat to moderate and cook for 15 minutes. Cool the soup mixture to room temperature. Puree in a blender until smooth. Bring the soup to a boil over high heat. Cook for 15 minutes over high heat, stirring frequently. Add all but a few strips of the roasted green chilies

(chop the remaining chilies for garnish) and the chicken. Reduce heat to moderate and cook for 15 minutes. Season the soup with salt and pepper, and serve with a drizzle of non-fat sour cream and the chopped bits of the remaining green chilies. Thicken if necessary.

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