Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken enchilada and avocado soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Enchilada and Avocado Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Chicken Enchilada and Avocado Soup is something which I have loved my whole life. They’re fine and they look wonderful.

We Have Almost Everything on eBay. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! First, I had the most amazing chicken and avocado enchiladas for lunch yesterday, topped with a killer avocado cream sauce.

To get started with this particular recipe, we have to prepare a few components. You can have chicken enchilada and avocado soup using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Enchilada and Avocado Soup:
  1. Take 1 lb Raw Chicken Breast Strips
  2. Prepare 1/2 bunch Cilantro (chopped up finely)
  3. Take 4 each Green Onions (chopped)
  4. Make ready 6 cup water
  5. Get 2 each Avocados (take out pit and shell then cube)
  6. Prepare 2 dash Hot Sauce
  7. Prepare 3 each Chicken Stock Cubes (recommend Goya)
  8. Prepare 1/2 each White Onion (chopped)
  9. Make ready 1 pinch Salt & Pepper (to taste)
  10. Make ready 1 tbsp Fresh Garlic (minced)
  11. Prepare 1 each Whole Fresh Pablano Pepper (chopped up)
  12. Prepare 1 packages Montery Jack Cheese (slice it horizontal then cube)

Add to your stockpot and cook on a rolling boil, letting the soup reduce. Add onion, garlic, brown rice, enchilada sauce, chicken stock + salt and pepper to Instant Pot and stir to combine. Add in full chicken breasts and coat to cover. Once finished + timer has beeped quick release steam.

Steps to make Chicken Enchilada and Avocado Soup:
  1. Start by boiling chicken pieces in large pot until fully cooked. Drain & let cool.
  2. Get another large pot or wok and add water, bouillon, onions, garlic, and Pablano pepper. Heat until mixture simmers.
  3. Your chicken should be cooled, if not run under cold water until it is. Then get a bowl and either pull apart the chicken with your hands or take a fork to shred down the side. Once all pieces are broken up add to pan/wok.
  4. Add allremaining ingredients: cheese, cilantro, green onion, hot sauce, salt and pepper, and cheese.
  5. Simmer for about 30 minutes on medium/low heat. Serve HOT!

Add in full chicken breasts and coat to cover. Once finished + timer has beeped quick release steam. Add chicken breast on top and push down until covered by liquid. Remove chicken and shred using two forks. Add shredded chicken back to crockpot and combine well.

So that’s going to wrap it up for this special food chicken enchilada and avocado soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!