1 cup (240 ml) heavy cream ( or you can use sour cream or Greek yogurt for a lighter version)
1 cup (100 g) grated cheese (e.g. Monterey Jack, Cheddar)
2 tablespoons olive oil
To decorate:
Sliced green onions
Chopped fresh cilantro
Sliced jalapenos (optional)
Sliced avocado (optional)
Lime wedges (optional)
Instructions:
In a large soup pot or saucepan, heat olive oil over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent.2. Add the minced garlic and cook for another minute until fragrant.
Add chicken broth, green enchilada sauce, diced green chilies, cumin, salt and black pepper. Stir to combine.4. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 to 20 minutes to allow the flavors to meld.
Add the shredded chicken to the pot and simmer for a few more minutes until heated through.
6.Add the cream and grated cheese and let the cheese melt into the soup.
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