Ingredients:

  • 1 tbsp Avocado oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 4 cups low-sodium chicken broth
  • 15 oz green enchilada sauce
  • 4 oz diced green chiles
  • 3 cups cooked chicken breast, shredded
  • 8 oz full-fat cream cheese, softened and cubed
  • 0.5 cup sour cream
  • 1 cup sharp white cheddar cheese, freshly shredded
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat the avocado oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion and minced jalapeño, sautéing for 5–7 minutes until soft.
  2. Stir in the minced garlic, cumin, smoked paprika, and dried oregano. Cook for 60 seconds until the spices are fragrant and nutty.
  3. Pour in the chicken broth, green enchilada sauce, and diced green chiles. Bring the mixture to a gentle simmer, ensuring it does not reach a rolling boil.
  4. Reduce heat to low. Whisk in the softened, cubed cream cheese vigorously until it has completely melted and the broth is smooth and cohesive.
  5. Fold in the shredded cooked chicken and allow it to simmer for 5 minutes until heated through.
  6. Remove the pot from the heat. Fold in the sour cream, shredded white cheddar cheese, fresh lime juice, and chopped cilantro. Season with salt and black pepper to taste and serve immediately.