3 tablespoons extra virgin olive oil
1 large onion, finely chopped
4 stalks of celery, chopped
3 large carrots, peeled and chopped
2 tablespoons minced garlic
1 stick (8 tablespoons) unsalted butter
1/2 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
32 ounces plus 16 ounces reduced sodium chicken broth
2 cups shredded mild cheddar (I use Tillamook)
1 teaspoon hot sauce
3 cups cooked shredded chicken
3-4 cups cooked white rice
1/2 cup sour cream
Additional salt and pepper to taste