Pick the meat off of a rotisserie chicken and set it aside.

In a soup pot add olive oil and set over medium-high heat.

When the oil is hot add the yellow onion, bell pepper, green chilies, cumin, kosher salt, and black pepper to the pot. Cook For about 10 minutes or just until the onions start to soften. Don't let the vegetables brown too much. You just want to help soften them.

Add the 2 cloves of minced garlic and saute for another 30 seconds or just until the garlic is fragrant.

Add in the potatoes, carrots, white rice, and chicken stock. Stir to combine.

Let the soup simmer for about 30 minutes or until the rice and potatoes are fully cooked. Stir the soup while it's cooking so the rice does not stick to the bottom of the pot.

While the soup cooks add the cilantro, remaining 2 cloves of minced garlic, remaining 1/2 cup chicken stock, seeded serrano pepper, and lime juice to a blender. Blend until smooth and no large chunks remain.

When the soup is fully cooked turn down to low, add in the rotisserie chicken and the cilantro mixture. Cook for 5 minutes just to help warm the chicken and incorporate the flavors of the cilantro mixture.

Serve with thinly sliced green onions.