Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken enchilada and avocado soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fill Your Cart With Color today! First, I had the most amazing chicken and avocado enchiladas for lunch yesterday, topped with a killer avocado cream sauce.

Chicken Enchilada and Avocado Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Chicken Enchilada and Avocado Soup is something which I have loved my entire life. They are nice and they look fantastic.

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

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. Get 4 each Green Onions (chopped)
  4. Get 6 cup water
  5. Make ready 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. Prepare 1/2 each White Onion (chopped)
  9. Make ready 1 pinch Salt & Pepper (to taste)
  10. Prepare 1 tbsp Fresh Garlic (minced)
  11. Prepare 1 each Whole Fresh Pablano Pepper (chopped up)
  12. Take 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 the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot. Stir the cornstarch into the heavy whipping cream. Then stir the heavy whipping cream, Monterey Jack Cheese and cream cheese into the crock pot.

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