Chicken Enchilada and Avocado Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken enchilada and avocado soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Chicken Enchilada and Avocado Soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Chicken Enchilada and Avocado Soup is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken enchilada and avocado soup using 12 ingredients and 5 steps. Here is how you cook that.

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

A blend of veggies, cheese, and chicken is always a great combination. It was so cold that day, and the weather was perfect for a nice hearty soup. In the end, we paired it with a delicious beer and topped it with crispy, yummy homemade tortilla strips, avocado cubes, and shredded monterey jack. Make the Soup Add the chicken broth to the pot with the chicken.

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!

In the end, we paired it with a delicious beer and topped it with crispy, yummy homemade tortilla strips, avocado cubes, and shredded monterey jack. Make the Soup Add the chicken broth to the pot with the chicken. Next, add the enchilada cream sauce, black beans, corn, and diced tomatoes (undrained). To make slow cooker chicken enchilada soup: Heat the avocado oil in a medium skillet over medium heat. Transfer the mixture to the slow cooker.

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