Chicken Enchilada and Avocado Soup

Name: Chicken Enchilada and Avocado Soup
Total time: 1800 s
Yield: 6 servings
Cuisine: American
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)

megan.e.toohey @cook_3613787

Made by chance one night and its delicious.

megan.e.toohey @cook_3613787

Made by chance one night and its delicious.

Saved

Ingredients

30 mins

6 servings

1 lbRaw Chicken Breast Strips
1/2 bunchCilantro (chopped up finely)
4 eachGreen Onions (chopped)
6 cupwater
2 eachAvocados (take out pit and shell then cube)
2 dashHot Sauce
3 eachChicken Stock Cubes (recommend Goya)
1/2 eachWhite Onion (chopped)
1 pinchSalt & Pepper (to taste)
1 tbspFresh Garlic (minced)
1 eachWhole Fresh Pablano Pepper (chopped up)
1 packagesMontery Jack Cheese (slice it horizontal then cube)

Saved

Steps

30 mins

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!