Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken enchilada and avocado soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chicken Enchilada and Avocado Soup is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chicken Enchilada and Avocado Soup is something which I have loved my whole life. They’re nice and they look wonderful.

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.

To get started with this particular 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 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. Take 4 each Green Onions (chopped)
  4. Get 6 cup water
  5. Get 2 each Avocados (take out pit and shell then cube)
  6. Get 2 dash Hot Sauce
  7. Take 3 each Chicken Stock Cubes (recommend Goya)
  8. Take 1/2 each White Onion (chopped)
  9. Take 1 pinch Salt & Pepper (to taste)
  10. Get 1 tbsp Fresh Garlic (minced)
  11. Prepare 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.

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