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Ingredients:
For the Soup:
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 you can use sour cream or 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:
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