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Alright, don’t linger, let’s course of action this chicken enchilada and avocado soup menu with 12 elements which are undoubtedly easy to receive, and we have to process them at the very least through 5 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients of Chicken Enchilada and Avocado Soup:
- Need 1 lb - Raw Chicken Breast Strips
- You need 1/2 bunch - Cilantro (chopped up finely)
- Get 4 each of Green Onions (chopped)
- You need 6 cup for water
- You need 2 each Avocados (take out pit and shell then cube)
- You need 2 dash Hot Sauce
- Need 3 each - Chicken Stock Cubes (recommend Goya)
- You need 1/2 each - White Onion (chopped)
- Make ready 1 pinch for Salt & Pepper (to taste)
- Provide 1 tbsp Fresh Garlic (minced)
- Make ready 1 each Whole Fresh Pablano Pepper (chopped up)
- Make ready 1 packages Montery Jack Cheese (slice it horizontal then cube)
Chicken Enchilada and Avocado Soup making process:
- 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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