Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken enchilada and avocado soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Chicken Enchilada and Avocado Soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Chicken Enchilada and Avocado Soup is something that I have loved my whole life.
To get started with this 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 that.
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The ingredients needed to make Chicken Enchilada and Avocado Soup:
- Prepare 1 lb Raw Chicken Breast Strips
- Make ready 1/2 bunch Cilantro (chopped up finely)
- Get 4 each Green Onions (chopped)
- Make ready 6 cup water
- Get 2 each Avocados (take out pit and shell then cube)
- Make ready 2 dash Hot Sauce
- Prepare 3 each Chicken Stock Cubes (recommend Goya)
- Take 1/2 each White Onion (chopped)
- Take 1 pinch Salt & Pepper (to taste)
- Get 1 tbsp Fresh Garlic (minced)
- Take 1 each Whole Fresh Pablano Pepper (chopped up)
- Prepare 1 packages Montery Jack Cheese (slice it horizontal then cube)
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Steps to make Chicken Enchilada and Avocado Soup:
- Start by boiling chicken pieces in large pot until fully cooked. Drain & let cool.
- Get another large pot or wok and add water, bouillon, onions, garlic, and Pablano pepper. Heat until mixture simmers.
- 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.
- Add allremaining ingredients: cheese, cilantro, green onion, hot sauce, salt and pepper, and cheese.
- Simmer for about 30 minutes on medium/low heat. Serve HOT!
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