Creating your very own Green Chicken Enchilada Soup is simple with these straightforward steps:

1. Heat Oil: In a large pot, heat the olive oil over medium heat.

2. Sauté Aromatics: Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

3. Add Chicken: Incorporate the shredded chicken into the pot, stirring to combine with the onions and garlic.

4. Combine Broth and Enchilada Sauce: Pour in the chicken broth and green enchilada sauce. Stir well to combine.

5. Add Green Chiles and Corn: Mix in the diced green chiles and corn. Stir to incorporate all ingredients.

6. Season the Soup: Add ground cumin, chili powder, salt, and black pepper. Mix thoroughly to distribute the spices.

7. Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes.

8. Stir in Cream: Slowly pour in the heavy cream, stirring continuously to maintain a smooth texture.

9. Melt the Cheese: Add the shredded cheese, allowing it to melt completely, which should take about 2 minutes.

10. Serve: Ladle the soup into bowls and garnish with fresh cilantro and sliced jalapeños, if desired. Serve with lime wedges on the side.