Step 1

Heat the olive oil on medium heat in a large stock pan.  Sauté the chicken on medium heat for 3-5 minutes on each side until the chicken is browned and cooked through.

Step 2

Then stir in the green enchilada sauce, salsa verde, chicken broth, salt and pepper.

Step 3

Bring to a boil,  Reduce heat, cover and simmer for 10 minutes.

Step 4

Then stir in the heavy whipping cream, Monterey jack cheese and cream cheese.

Step 5

Heat on medium heat uncovered until the cheese is melted and well combined (approximately 4-6 minutes).

Step 6

Stir in the Xantum Gum at the end to thicken the soup.

Step 7

Serve topped with your favorite toppings: Sour cream, cilantro and green onions.  Enjoy!