Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chicken enchilada and avocado soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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

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To get started with this particular recipe, we have to prepare a few components. 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. Get 1 lb Raw Chicken Breast Strips
  2. Take 1/2 bunch Cilantro (chopped up finely)
  3. Get 4 each Green Onions (chopped)
  4. Take 6 cup water
  5. Make ready 2 each Avocados (take out pit and shell then cube)
  6. Make ready 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. 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)

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.

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!

Add in full chicken breasts and coat to cover. Once finished + timer has beeped quick release steam. Add chicken breast on top and push down until covered by liquid. Remove chicken and shred using two forks. Add shredded chicken back to crockpot and combine well.

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