Step-by-Step Instructions:

1. Sauté the Vegetables: Begin by heating oil in a large pot. Add chopped onions and cook until softened. Stir in garlic and diced green chilies, and cook for another minute.
2. Add the Chicken and Enchilada Sauce: Stir in shredded chicken, green enchilada sauce, and chicken broth. Season with cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
3. Create the Creamy Base: Lower the heat and stir in cream cheese or heavy cream until fully melted and incorporated, making the soup creamy and rich.
4. Serve with Toppings: Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, and crushed tortilla chips. You can also add fresh avocado or a squeeze of lime for a refreshing finish.

Tips for Success:

• Spice Level: Adjust the level of heat by adding more or fewer green chilies or chili powder based on your preference.
• Make It Ahead: This soup tastes even better the next day, as the flavors meld together. It’s perfect for meal prep.
• Toppings: Customize with your favorite toppings like diced avocado, jalapeños, or hot sauce for extra heat.

Nutritional Information (per serving):

• Calories: 350
• Protein: 25g
• Carbohydrates: 15g
• Fat: 22g
• Fiber: 2g

Conclusion:

This Green Enchiladas Chicken Soup is a warm, satisfying meal that brings together the best of Mexican flavors in a creamy, comforting dish. Perfect for weeknight dinners, meal prep, or even feeding a crowd, this soup is sure to be a hit with your family and friends. Adjust the spice level to your liking, and don’t forget to load it up with your favorite toppings for a personalized touch!