Green Enchiladas Chicken Soup

Ingredients:

• 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups (1 liter) chicken broth
• 1 can (14 ounces) diced green chilies
• 2 cups (475ml) green enchilada sauce
• 1 teaspoon cumin
• Salt and black pepper to taste
• 1 cup (240ml) heavy cream (or sour cream/Greek yogurt for a lighter option)
• 1 cup (100g) shredded cheese (e.g., Monterey Jack, cheddar)
• 2 tablespoons olive oil

For Garnish:

• Sliced green onions
• Chopped fresh cilantro
• Sliced jalapeños (optional)
• Sliced avocado (optional)
• Lime wedges (optional)

Instructions:

1. Sauté Aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook until fragrant.
2. Combine Ingredients: Pour in chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir well to combine.
3. Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 15-20 minutes to meld the flavors.
4. Add Chicken: Stir in the shredded chicken and simmer until heated through.
5. Incorporate Cream and Cheese: Add heavy cream and shredded cheese, allowing the cheese to melt into the soup.
6. Adjust Seasoning: Taste and adjust seasoning with more salt or pepper if needed.
7. Serve: Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and any optional toppings like sliced jalapeños, avocado, or lime wedges.