In a Dutch oven over medium heat, melt the butter.
Add the flour, adobo seasoning, and pepper, whisk it in so the flour absorbs the butter, and cook for 1 minute.
Slowly stream in the chicken broth while whisking constantly to avoid lumps. Repeat with the heavy cream.
Bring to a simmer, and simmer for 5 minutes until thickened.
Stir in the chicken, green chiles, and sour cream, and cook for another 2 minutes until warmed through.
Turn off the heat and melt in the cheese. Taste and add salt if needed.
Serve immediately with more cheese, sour cream, crushed tortillas, and chopped cilantro if using.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.