In a large Dutch oven, simmer the onions in olive oil over medium heat until translucent and soft.
Add in the garlic and sauté for one minute, or until lightly golden.
Add the cumin, oregano, and paprika along with the flour and stir to combine. Stir gently for another minute.
Slowly add the milk and stir to combine until smooth.
Stir in the Rotel & green chilis.
Pour in the chicken broth, stir, and bring to a boil.
Add the pasta, stir, and cook to package direction time.
Once pasta is al dente, stir in the chicken and sour cream to combine evenly.
Add in the cheese and stir until melty.
Salt and pepper to taste, and enjoy.