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We hope you got insight from reading it, now let’s go back to chicken enchilada and avocado soup recipe. You can cook chicken enchilada and avocado soup using 12 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Chicken Enchilada and Avocado Soup:
- Provide 1 lb Raw Chicken Breast Strips
- You need 1⁄2 bunch Cilantro (chopped up finely)
- Prepare 4 each Green Onions (chopped)
- Take 6 cup water
- Take 2 each Avocados (take out pit and shell then cube)
- You need 2 dash Hot Sauce
- Take 3 each Chicken Stock Cubes (recommend Goya)
- Prepare 1⁄2 each White Onion (chopped)
- Take 1 pinch Salt & Pepper (to taste)
- You need 1 tbsp Fresh Garlic (minced)
- Prepare 1 each Whole Fresh Pablano Pepper (chopped up)
- Provide 1 packages Montery Jack Cheese (slice it horizontal then cube)
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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