Michael wishes to warm your Holidays with a favorite recipe.


Prep Time: 30 minutes

Cook Time: 2-3 hours



6 cups of water

sea salt (as needed)

4 chicken breast (with bone & skin)

3 medium white onions (quartered)

6 tomatoes (quartered)

1 bulb garlic


2 avocado

2 – 19 oz cans Old El Paso mild Enchilada Sauce

2 cups shredded sharp cheddar cheese

2 cups shredded Monterrey Jack Cheese

corn tortillas

1 cup canola oil

1 beer (or as needed)




In 6 cups of salted water, add chicken skin and bones – discard after broth develops.

Add cubed Chicken breast to broth.

Quarter onions and tomatoes.

Add onions, tomatoes, and garlic cloves to blender.

Add 1/2 cup of water and blend until smooth.

Add blend, enchilada sauce, and handful of chopped cilantro to broth.



Drink Beer.


Bring soup to boil, then reduce to simmer and cook for 2-3 hours.

Cut tortillas in thin strips and fry in canola oil until crisp.

Add 1/2 cup shredded cheddar and jack cheese

Add 2 cups of tortilla crisps


Serve garnished with cheese, tortilla crisps, and slice of avocado.