HOLY MOL É!, INC.

Chicken Enchilada Soup

Chicken soup doesn’t get any better than this!

1 small onion

1 garlic clove, chopped

2 T. olive oil

1 can (14 oz.) beef broth

1 can (14 oz.) chicken broth

1 can (10-3/4 oz.) cream of chicken soup

1 cup Holy Molé! Red Salsa

2 cups chicken breast, cooked and shredded

1-1/2 cups water

1 T. Worcestershire sauce

1 t. ground cumin

1 t. chili powder

1/2 t. pepper

6 flour tortillas

3 cups grated cheddar cheese

Sauté onion and garlic in olive oil. Add the next 10 ingredients; bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2" strips; add with the cheese to the soup. Simmer (uncovered) for 10 minutes. Serve.

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