Hot Chicken Enchilada Soup - cooking recipe

Ingredients

1 dozen corn tortillas
1 onion, chopped
1 clove garlic, minced
2 Tbsp. oil
1 (4 oz.) can green chilies, chopped
1 (14 1/2 oz.) can beef broth
1 (10 oz.) can chicken broth
1 (10 oz.) can cream of chicken soup (undiluted)
1 (6 3/4 oz.) can chunk style chicken (or use boiled chicken)
1 1/2 c. water
1 Tbsp. steak sauce
1/2 tsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. pepper
3 c. cheddar cheese, grated
paprika

Preparation

Cut 6 tortillas into 1/2 inch strips and set aside. Cut remaining 6 tortillas into triangles and fry in hot oil until crisp; (or you may use corn chips) set aside. Saute onion and garlic in oil in dutch oven. Add next 11 ingredients; bring to a boil. Cover and reduce heat; simmer for 1 hour. Add tortilla strips and cheese. Simmer, uncovered 10 minutes. Sprinkle with paprika. Serve with chips. Makes 8 cups.