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.
Then stir in the green enchilada sauce, salsa verde, chicken broth, salt and pepper.
Bring to a boil, Reduce heat, cover and simmer for 10 minutes.
Then stir in the heavy whipping cream, Monterey jack cheese and cream cheese.
Heat on medium heat uncovered until the cheese is melted and well combined (approximately 4-6 minutes).
Stir in the Xantum Gum at the end to thicken the soup.
Serve topped with your favorite toppings: Sour cream, cilantro and green onions. Enjoy!