Servings: 6

1 pound (450g) boneless, skinless chicken breasts, cooked and shredded 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
1 onion, chopped 1 onion, chopped
2 cloves garlic, minced 2 cloves garlic, minced
4 cups (1 liter) chicken broth 4 cups (1 liter) chicken broth
1 can (14 ounces) diced green chilies 1 can (14 ounces) diced green chilies
2 cups (475ml) green enchilada sauce 2 cups (475ml) green enchilada sauce
1 teaspoon cumin 1 teaspoon cumin
Salt and black pepper to taste Salt and black pepper to taste
1 cup (240ml) heavy cream (or you can use sour cream or Greek yogurt for a lighter option) 1 cup (240ml) heavy cream (or you can use sour cream or Greek yogurt for a lighter option)
1 cup (100g) shredded cheese (e.g., Monterey Jack, cheddar) 1 cup (100g) shredded cheese (e.g., Monterey Jack, cheddar)
2 tablespoons olive oil 2 tablespoons olive oil
 
Garnish: subheading: Garnish:
Sliced green onions Sliced green onions
Chopped fresh cilantro Chopped fresh cilantro
Sliced jalapeños (optional) Sliced jalapeños (optional)
Sliced avocado (optional) Sliced avocado (optional)
Lime wedges (optional) Lime wedges (optional)

In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onions and sauté for a few minutes until they become translucent.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir to combine. Bring the mixture to a boil.
Reduce heat and let it cook for about 15 to 20 minutes.
Add the shredded chicken to the pot and let it simmer for a few more minutes until heated through.
Stir in the heavy cream and shredded cheese, allowing the cheese to melt into the soup.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Serve the green enchiladas chicken soup hot, garnished with sliced green onions, chopped cilantro, and any optional toppings you prefer, such as sliced jalapeños, avocado, or lime wedges.