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Fresh green onions, sliced
Finely chopped cilantro
Optional: sliced jalapeños
Optional: sliced avocado
Lime wedges, if desired
Here are the directions:
Warm the olive oil in a big Dutch oven or soup pot over medium heat. Sauté the aromatics. Sauté chopped onions until they become translucent. Sauté the minced garlic until it releases its aroma.
Whisk Together: Season with salt, pepper, cumin, chopped green chilies, green enchilada sauce, chicken stock, and pour in. Mix thoroughly.
Reduce heat to a simmer after bringing the mixture to a boil. The flavors will combine after around 15 to 20 minutes of cooking.
Toss in the shredded chicken and cook, stirring occasionally, until done.
Heavy cream and shredded cheese, melted into the soup, are the next ingredients to be added.
Season to Taste: If you think it needs more salt or pepper, add some. Taste again.
To serve, spoon the soup into individual bowls and top with chopped cilantro, sliced green onions, and any other toppings like as sliced jalapeños, avocado, or lime wedges that you want.
Concerning the Recipe:
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