Instructions:
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
Add the shredded chicken to the pot and let it simmer for a few more minutes until heated through.
Stir in the heavy cream and shredded cheese, allowing the cheese to melt into the soup.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Serve the green enchiladas chicken soup hot, garnished with sliced green onions, chopped cilantro, and any optional toppings you prefer, such as sliced jalapeños, avocado, or lime wedges.
