Chicken Enchilada and Avocado Soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken enchilada and avocado soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken Enchilada and Avocado Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Chicken Enchilada and Avocado Soup is something that I have loved my entire life. They are fine and they look fantastic.

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To begin with this 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 it.

The ingredients needed to make Chicken Enchilada and Avocado Soup:
  1. Take 1 lb Raw Chicken Breast Strips
  2. Make ready 1⁄2 bunch Cilantro (chopped up finely)
  3. Make ready 4 each Green Onions (chopped)
  4. Take 6 cup water
  5. Take 2 each Avocados (take out pit and shell then cube)
  6. Get 2 dash Hot Sauce
  7. Make ready 3 each Chicken Stock Cubes (recommend Goya)
  8. Take 1⁄2 each White Onion (chopped)
  9. Prepare 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)

Stir in seasonings, diced tomatoes, tomato paste, and Hale Bone Broth and bring to a boil. 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.

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!

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. In a large saucepan, heat oil over medium-high heat. Mix in green chilis, corn, flour, and cumin. Make the Soup Add the chicken broth to the pot with the chicken.

So that’s going to wrap this up with this special food chicken enchilada and avocado soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!