In a very large pot heat olive oil. Add chopped onion and garlic, saute until onions are translucent. Next add the chicken broth, chopped chicken, all spices and canned food into the pot. Let simmer for 20-30 minutes. (Wait to add sour cream especially if you are planning on freezing.)
Cook for 30 minutes to an hour.
Once ready to serve, in the last 5-10 minutes of cooking add in sour cream and cooked rice. Heat through. Serve with torilla chips and shredded cheese.
Freeze in freezer safe containers in meal sized portions for your family leaving a half inch gap in the top of the container. Remember not to add sour cream before freezing. I like to tape plastic bags of shredded cheese to each freezer container so I know I have the cheese when I’m ready for the meal. Thaw, heat through, and serve.