Chicken Enchilada and Avocado Soup

• 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!

chicken, cilantro, green onions, water, avocados, hot sauce, chicken, white onion, salt, garlic, pepper, then

Taken from cookpad.com/us/recipes/342238-chicken-enchilada-and-avocado-soup (may not work)