Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chicken enchilada and avocado soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Chicken Enchilada and Avocado Soup is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Chicken Enchilada and Avocado Soup is something that I’ve loved my entire life.

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 it.

The ingredients needed to make Chicken Enchilada and Avocado Soup:
  1. Get 1 lb Raw Chicken Breast Strips
  2. Get 1/2 bunch Cilantro (chopped up finely)
  3. Get 4 each Green Onions (chopped)
  4. Make ready 6 cup water
  5. Make ready 2 each Avocados (take out pit and shell then cube)
  6. Prepare 2 dash Hot Sauce
  7. Take 3 each Chicken Stock Cubes (recommend Goya)
  8. Prepare 1/2 each White Onion (chopped)
  9. Prepare 1 pinch Salt & Pepper (to taste)
  10. Make ready 1 tbsp Fresh Garlic (minced)
  11. Take 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.

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 this up with this exceptional food chicken enchilada and avocado soup recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!