In a large saucepan filled with water, add chicken and bring to a boil.
Lower flame and continue to cook until chicken is cook thoroughly.
Drain water and rinse chicken. Set aside.
In a large saucepan over medium heat, melt butter (I used the same pan).
Add onions, garlic, carrots, celery and cook for about 10 minutes or until tender, stirring occasionally.
Pour chicken soup, chicken broth, chicken pieces and diced jalapenos in with veggies.
Bring to a boil, reduce heat to low and simmer for an additional 10-15 minutes.
Remove from heat, add sour cream and cheese. Stir.
Make rice according to package directions, set aside.
Add rice to soup, stir, season with salt and pepper and serve hot.
Enjoy!