Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken enchilada and avocado soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Chicken Enchilada and Avocado Soup is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Chicken Enchilada and Avocado Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
Read Customer Reviews & Find Best Sellers. Check Out Great Products On eBay. First, I had the most amazing chicken and avocado enchiladas for lunch yesterday, topped with a killer avocado cream sauce. And as I was finishing the final bite, the I-could-totally-make-these-at-home lightbulb went off.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare 1 lb Raw Chicken Breast Strips
- Take 1/2 bunch Cilantro (chopped up finely)
- Take 4 each Green Onions (chopped)
- Make ready 6 cup water
- Get 2 each Avocados (take out pit and shell then cube)
- Make ready 2 dash Hot Sauce
- Make ready 3 each Chicken Stock Cubes (recommend Goya)
- Make ready 1/2 each White Onion (chopped)
- Get 1 pinch Salt & Pepper (to taste)
- Get 1 tbsp Fresh Garlic (minced)
- Make ready 1 each Whole Fresh Pablano Pepper (chopped up)
- Prepare 1 packages Montery Jack Cheese (slice it horizontal then cube)
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. Add the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot.
Steps to make Chicken Enchilada and Avocado Soup:
- Start by boiling chicken pieces in large pot until fully cooked. Drain & let cool.
- Get another large pot or wok and add water, bouillon, onions, garlic, and Pablano pepper. Heat until mixture simmers.
- 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.
- Add allremaining ingredients: cheese, cilantro, green onion, hot sauce, salt and pepper, and cheese.
- Simmer for about 30 minutes on medium/low heat. Serve HOT!
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. This Cheesy Chicken Enchilada Soup is an easy soup recipe loaded with bold flavor, tender chunks of meat, and lots of melty cheese.
So that is going to wrap it up with this special food chicken enchilada and avocado soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
