Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chicken enchilada and avocado soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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.

Chicken Enchilada and Avocado Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Chicken Enchilada and Avocado Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken enchilada and avocado soup using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Enchilada and Avocado Soup:
  1. Prepare 1 lb Raw Chicken Breast Strips
  2. Prepare 1/2 bunch Cilantro (chopped up finely)
  3. Take 4 each Green Onions (chopped)
  4. Prepare 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. Take 1/2 each White Onion (chopped)
  9. Get 1 pinch Salt & Pepper (to taste)
  10. Make ready 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.

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 for this special food chicken enchilada and avocado soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!