Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

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

Chicken Enchilada and Avocado Soup is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Chicken Enchilada and Avocado Soup is something that 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 it.

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

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