GREEN CHILE CHICKEN SOUP

1 chicken, stewed, boned
1 cup coarsely chopped onion
2 (4-oz) cans green chiles, chopped
1 (10-oz) can Rotel tomatoes w/green chiles
4 tablespoons butter
3 tablespoons flour
Approx 3 cups chicken broth
1/2 cup grated Monterey Jack cheese

Save broth from chicken. In large pot, melt butter, saute´ onion, and sprinkle with flour. Blend, then add tomatoes,chiles and enough broth to thicken. Add boned chicken and cheese; simmer for about 20 minutes. Serve with crisp tortillas or hot crusty rolls.
NOTE: May substitute deli chicken and canned broth.