Chicken Enchilada Soup

• 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

1. 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.
2. Saute onion and garlic in 2 T.
3. hot oil in a Dutch oven.
4. Add remaining ingredients except 1/2 inch tortilla strips, cheese and paprika; bring to a boil.
5. Cover, reduce heat and simmer 1 hour.
6. Add tortilla strips, velveeta simmer uncovered, 10 minutes.
7. Sprinkle with paprika, and serve with garnishes on top.

corn tortilla, vegetable oil, onion, clove garlic, vegetable oil, green chilies, beef broth, chicken broth, cream of chicken soup, chicken breasts, water, steak sauce, worcestershire sauce, ground cumin, chili powder, pepper, cubed cheese, paprika, cheddar cheese, cheese, avocado

Taken from www.food.com/recipe/chicken-enchilada-soup-31763 (may not work)