Hot Mama In The City

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.





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