Chicken Enchilada Soup - cooking recipe

Ingredients

12 corn tortillas
oil to fry tortillas
2 Tbsp. vegetable oil
1 small onion, chopped
1 clove garlic, crushed
4 oz. undrained chopped green chilies
1 can beef broth, undiluted
1 can cream of chicken soup
1 can chicken broth
6 3/4 oz. can chunk style chicken
1 1/2 c. water
1 Tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1/8 tsp. pepper
3 c. shredded Cheddar
paprika

Preparation

Cut 6 tortillas into 1/2 inch strips; set aside.
Cut other 6 into triangles and fry in hot oil until crisp; set aside.
Saute onions and garlic in oil in a Dutch oven.
Add remaining ingredients except cheese and paprika.
Bring to a boil.
Cover and simmer for 1 hour.
Add tortilla strips and cheese; simmer uncovered for 10 minutes.
Sprinkle with paprika and serve with reserved tortilla fried chips.
Yields 8 cups.