Chicken Enchilada Soup

Ingredients

• 6 corn tortillas
• 2 tablespoon(s) vegetable oil
• 1 small onion chopped
• 1 clove(s) garlic crushed
• 1-4oz can(s) green chiles chopped, undrained
• 1-15oz can(s) beef broth undiluted
• 1-10oz can(s) chicken broth undiluted
• 1-10oz can(s) cream of chicken soup undiluted
• 1-6oz can(s) chunk-style chicken
• 1 1/2 cup(s) water
• 1 tablespoon(s) steak sauce
• 2 teaspoon(s) worchestershire sauce
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) chili powder
• 1/8 teaspoon(s) pepper
• 3 cup(s) cheddar cheese shredded
• paprika

Preparation

1. Cut tortillas into 1/2-inch wide strips; set aside. Saute onion and garlic in hot oil in a Dutch oven. Add next 11 ingredients and bring to boil. Cover, reduce heat, and simmer 1 hour. Add tortilla strips and cheese; simmer, uncovered, for 10 mins. Sprinkle with paprika and serve with tortilla chips.