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- Sauté Aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook until fragrant.
- Combine Ingredients: Pour in chicken broth, green enchilada sauce, diced green chilies, cumin, salt, and black pepper. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 15-20 minutes to meld the flavors.
- Add Chicken: Stir in the shredded chicken and simmer until heated through.
- Incorporate Cream and Cheese: Add heavy cream and shredded cheese, allowing the cheese to melt into the soup.
- Adjust Seasoning: Taste and adjust seasoning with more salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish with sliced green onions, chopped cilantro, and any optional toppings like sliced jalapeños, avocado, or lime wedges.
Weight Watchers Points:
Based on typical calculations:
- Boneless, skinless chicken breasts: 0 points
- Onion, garlic, and olive oil: Minimal points
- Chicken broth: 0 points
- Green chilies and green enchilada sauce: Points may vary; check specific brands
- Heavy cream: Points may vary depending on the type used
- Shredded cheese: Points may vary; typically higher in points due to fat content
Total estimated points per serving: 5-7 SmartPoints (depending on ingredient brands and quantities used)
Nutrition Information (per serving):
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