In a large pot, cook the 4 chicken tenders in a little bit of water.
Once cooked through, remove from pot and allow to cool enough to handle.
While the chicken cools, prepare the vegetables. Drizzle the olive oil in the bottom of the pot, add the vegetables and garlic then allow to cook over medium heat for a few minutes, almost like a stir fry to help the potatoes keep their shape while simmering later.
After 5 minutes, add the chicken broth (this can also be added a little at a time to keep the veggies from burning).
Dice the chicken and add to the pot.
Add the water and Cream of Mushroom soup.
Add salt and pepper, keeping in mind there is already a green chili in the recipe.
Simmer for 2 to 4 hours on stove top.
When ready to serve, put a little of the cooked (warm) rice in the bottom of the bowl, ladle soup onto the rice and carefully chow down.