Chicken Enchilada and Avocado Soup Recipe

Name: Chicken Enchilada and Avocado Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Raw Chicken Breast Strips; 1/2 bunch Cilantro (chopped up finely); 4 each Green Onions (chopped); 6 cup water; 2 each Avocados (take out pit and shell then cube); 2 dash Hot Sauce; 3 each Chicken Stock Cubes (recommend Goya); 1/2 each White Onion (chopped); 1 pinch Salt & Pepper (to taste); 1 tbsp Fresh Garlic (minced); 1 each Whole Fresh Pablano Pepper (chopped up); 1 packages Montery Jack Cheese (slice it horizontal then cube)

Servings: persons

1 lb Raw Chicken Breast Strips
1/2 bunch Cilantro (chopped up finely)
4 each Green Onions (chopped)
6 cup water
2 each Avocados (take out pit and shell then cube)
2 dash Hot Sauce
3 each Chicken Stock Cubes (recommend Goya)
1/2 each White Onion (chopped)
1 pinch Salt & Pepper (to taste)
1 tbsp Fresh Garlic (minced)
1 each Whole Fresh Pablano Pepper (chopped up)
1 packages Montery Jack Cheese (slice it horizontal then cube)

1
Start by boiling chicken pieces in large pot until fully cooked.
2
Drain & let cool.
3
Get another large pot or wok and add water, bouillon, onions, garlic, and Pablano pepper.
4
Heat until mixture simmers.
5
Your chicken should be cooled, if not run under cold water until it is.
6
Then get a bowl and either pull apart the chicken with your hands or take a fork to shred down the side.
7
Once all pieces are broken up add to pan/wok.
8
Add allremaining ingredients: cheese, cilantro, green onion, hot sauce, salt and pepper, and cheese.
9
Simmer for about 30 minutes on medium/low heat.
10
Serve HOT!

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb Raw Chicken Breast Strips, 1/2 bunch Cilantro (chopped up finely), 4 each Green Onions (chopped), 6 cup water, and more.

Yes, Chicken Enchilada and Avocado Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada and Avocado Soup

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