Chicken enchilada soup

2 tablespoons butter, margarine or olive oil
4 boneless, skinless chicken breast halves, diced
2 teaspoons minced garlic
1 4-ounce can diced green chilies
2 14-ounce cans low sodium chicken broth
8 ounces reduced fat sour cream
1 10 ?-ounce jar chili cheese dip
8 ounces frozen chopped spinach, defrosted and drained well
4 ounces reduced fat shredded Cheddar or Monterey Jack cheese, for garnish, optional

Heat the butter, margarine or olive oil in a Dutch oven. Add the chicken and saute 3 minutes. Add the garlic and sautй 3 minutes more, until chicken is nearly done. Add the diced green chilies and the chicken broth and bring to a boil. Stir in the sour cream chili cheese dip and chopped spinach. Simmer 5 to 10 minutes, but DO NOT BOIL. Ladle into bowls and top each serving with some of the shredded cheese.