Chicken Enchilada and Avocado Soup
Chicken Enchilada and Avocado Soup

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken enchilada and avocado soup. One of my favorites food recipes. For mine, I will make it a little bit unique. 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 enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Chicken Enchilada and Avocado Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

Read Customer Reviews & Find Best Sellers. Check Out Great Products On eBay. First, I had the most amazing chicken and avocado enchiladas for lunch yesterday, topped with a killer avocado cream sauce. And as I was finishing the final bite, the I-could-totally-make-these-at-home lightbulb went off.

To begin with this recipe, we must first prepare a few components. You can have 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. Take 1/2 bunch Cilantro (chopped up finely)
  3. Get 4 each Green Onions (chopped)
  4. Prepare 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. Make ready 1/2 each White Onion (chopped)
  9. Prepare 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. Make ready 1 packages Montery Jack Cheese (slice it horizontal then cube)

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. Add the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot.

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!

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. This Cheesy Chicken Enchilada Soup is an easy soup recipe loaded with bold flavor, tender chunks of meat, and lots of melty cheese.

So that’s going to wrap it up for this exceptional food chicken enchilada and avocado soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!