Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken enchilada and avocado soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken Enchilada and Avocado Soup is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Chicken Enchilada and Avocado Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Begin by making your soup base. Add chicken stock, enchilada sauce, fire-roasted tomatoes, sea salt, diced green chiles, lime juice and zest, and Mexican oregano.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Prepare 1 lb Raw Chicken Breast Strips
  2. Get 1/2 bunch Cilantro (chopped up finely)
  3. Get 4 each Green Onions (chopped)
  4. Get 6 cup water
  5. Get 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. Make ready 1/2 each White Onion (chopped)
  9. Make ready 1 pinch Salt & Pepper (to taste)
  10. Get 1 tbsp Fresh Garlic (minced)
  11. Make ready 1 each Whole Fresh Pablano Pepper (chopped up)
  12. Prepare 1 packages Montery Jack Cheese (slice it horizontal then cube)

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.

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!

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. Made with chicken breasts, enchilada sauce, Masa Harina (corn flour), black beans, corn, cheese, and diced green chili's. Transfer to crockpot or slow cooker and add in the seasonings, diced tomatoes, tomato paste, and broth. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll.

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