Chicken Enchilada Soup With Avocados

Yummy, yummy, yummy! I love Avocados. I wasn't always a fan of Avocados and then one day during my pregnancy with Maddox I started craving them and have loved them since. Avocados were Maddox's first food when he was 6 months old.

In my opinion, Avocados can be added to almost any dish. Add nutritional value and great taste with a few slices.

I have a great Chicken Enchilada Soup recipe that I like to add slices of Avocados too.

This recipe is delicious, very easy to make and under 200 calories per serving. I paid about $12 for the ingredients and makes 8 cups of soup.

Chicken Enchilada Soup Recipe
  • 1/2 medium onion, diced
  • 2 large celery, diced
  • 2/3 cup of chopped cilantro (handful)
  • 1 8-oz. can of tomato sauce (low-sodium recommended)
  • 1/2 tsp. Chili powder
  • 1/2 tsp. Cumin
  • 1/2 tsp. Paprika
  • 1 tsp. Sea salt
  • 1 tsp. Black pepper
  • 1 32-oz. carton of chicken stock (low-sodium recommended)
  • 2 cups of water
  • 1 medium tomato, chopped
  • 1 4.5-oz. can green chilies
  • 1 15.5-oz. can of black beans (low-sodium recommended)
  • 12 oz. boneless, skinless chicken breast meat, cubed
  • 1 avocado, sliced
  • 1/2 cup shredded cheese (optional)
  • Jalapenos (optional)
1: In a large pot, combine all ingredients except avocado and cheese
2: Bring to a boil, reduce heat and simmer for about 1 hour, stirring often
3: Serve hot and add sliced avocados and cheese, garnish with some cilantro.

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Disclosure: This post is compensated and in collaboration with Latina Bloggers Connect and Avocados from Mexico.