Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken enchilada and avocado soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Chicken Enchilada and Avocado Soup is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Chicken Enchilada and Avocado Soup is something that I’ve loved my entire life.

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

The ingredients needed to make Chicken Enchilada and Avocado Soup:
  1. Take 1 lb Raw Chicken Breast Strips
  2. Get 1/2 bunch Cilantro (chopped up finely)
  3. Get 4 each Green Onions (chopped)
  4. Make ready 6 cup water
  5. Prepare 2 each Avocados (take out pit and shell then cube)
  6. Take 2 dash Hot Sauce
  7. Get 3 each Chicken Stock Cubes (recommend Goya)
  8. Get 1/2 each White Onion (chopped)
  9. Get 1 pinch Salt & Pepper (to taste)
  10. Take 1 tbsp Fresh Garlic (minced)
  11. Get 1 each Whole Fresh Pablano Pepper (chopped up)
  12. Make ready 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 is going to wrap it up for this exceptional food chicken enchilada and avocado soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!