Chicken Soup Enchiladas Verdes

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For the soup:

1 pound (450 g) boneless, skinless chicken breast, cooked and shredded
1 onion, chopped
2 cloves garlic, chopped
4 cups (1 liter) . ) chicken broth
1 can (14 ounces) green chilies, diced
2 cups (475 ml) green enchilada sauce
1 teaspoon cumin
salt and black pepper to taste

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