Ingredients Jump to Instructions ↓

  1. 8 Cups water

  2. 4 Tablespoons chicken flavor bouillon granules or powder

  3. 3-1/2 lbs Russet potatoes, peeled and diced

  4. 1-1/2 lbs boneless, skinless chicken breasts

  5. 1 Tablespoon dry oregano

  6. 1 Tablespoon dry thyme

  7. 1/2 Cup chopped chives

  8. 1/2 Cup chopped cilantro, divided

  9. 1 cup whole kernel sweet corn

  10. 4 oz cream cheese

  11. 1 Ripe avocado, half diced & half mashed

Instructions Jump to Ingredients ↑

  1. In a large pot heat water, chicken bouillon, potatoes, chicken breast, oregano, thyme, chives, and half of cilantro. Cook on medium high heat for 20 minutes stirring regularly. Remove chicken and shred. Mash potatoes in the pot with a potato masher. Add corn; stir and simmer for 10 minutes more. Add cream cheese, mashed avocado, and chicken; stir until cream cheese melts. To serve, place a portion of avocado and cilantro over each bowl, and if desired, some table cream and hot sauce to taste.


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