Chicken Enchilada Soup - cooking recipe

Ingredients

1 dozen corn tortilla
vegetable oil
1 small onion, chopped
1 clove garlic, crushed
2 tablespoons vegetable oil
1 (4 ounce) can chopped green chilies, undrained
1 can beef broth (I use bouillon)
1 can chicken broth (I use bouillon or water from cooked chicken)
1 can cream of chicken soup
3 chicken breasts, boiled and chopped
1 1/2 cups water (leftover from cooking chicken)
1 tablespoon steak sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon pepper
1 1/2 cups cubed cheese (Velveeta type)
paprika
Garnish
shredded cheddar cheese
monterey jack cheese
diced avocado

Preparation

Cut 6 tortillas into 1/2 inch wide strips, set aside; cut 6 into 1/4 inch strips and fry in hot oil until crisp, set aside for garnish.
Saute onion and garlic in 2 T.
hot oil in a Dutch oven.
Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
Cover, reduce heat and simmer 1 hour.
Add tortilla strips, velveeta simmer uncovered, 10 minutes.
Sprinkle with paprika, and serve with garnishes on top.