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Export 10 ingredients for grocery delivery
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!
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