In a large soup pot, saute peppers and onion in oil until the onions are clear. Add chicken broth and 1 cup water and bring to a boil. Add rice; boil 20 minutes, until rice is cooked.
Stir in corn, enchilada sauce, green chiles, chicken, and salt.
Add cheese and sour cream. Stir until cheese is melted.
Serve with tortilla chips, extra cheese, and extra sour cream.