Chicken Tortilla Soup - cooking recipe

Ingredients

1 doz. corn tortillas
1 small onion, chopped
1 clove garlic, crunched
2 Tbsp. vegetable oil
1 (4 oz.) can green chilies, chopped and undrained
1 (14 1/2 oz.) can beef broth, undiluted
1 (10 3/4 oz.) can chicken broth
1 (6 3/4 oz.) chunky-style chicken
1 1/2 c. water
1 Tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. pepper
3 c. shredded cheese
paprika

Preparation

Cut 6 tortillas in 1/2-inch wide strips.
Saute onion and garlic in 2 tablespoons of hot oil.
Add next 10 ingredients; bring to a boil.
Cover.
Reduce heat and simmer 1 hour.
Add strips and cheese.
Cook, uncovered, 10 minutes.
Sprinkle with paprika and serve with reserved tortilla strips and chips.