Chicken Enchilada Soup - cooking recipe

Ingredients

1 doz. corn tortillas
vegetable oil
1 onion, chopped
1/2 tsp. garlic powder
2 Tbsp. vegetable oil
1 (4 oz.) can chopped green chilies
1 can beef broth
1 can chicken broth
2 c. cubed chicken
1 Tbsp. steak sauce
2 tsp. Worcestershire
1 tsp. ground cumin
1 tsp. chili powder
3 c. shredded Cheddar cheese
paprika

Preparation

Cut 6 tortillas into 1/2-inch wide strips; set aside.
Cut remaining into triangles; fry until crisp.
Set aside.
Saute onion in oil.
Add all, except cheese and paprika.
Simmer for 1 hour.
Add tortilla strips and cheese; simmer 10 minutes. Sprinkle with paprika and serve with reserved chips.