Hot Chicken Enchilada Soup

• 1 dozen corn tortillas
• 1 onion, chopped
• 1 clove garlic, minced
• 2 Tbsp. oil
• 1 (4 oz.) can green chilies, chopped
• 1 (14 1/2 oz.) can beef broth
• 1 (10 oz.) can chicken broth
• 1 (10 oz.) can cream of chicken soup (undiluted)
• 1 (6 3/4 oz.) can chunk style chicken (or use boiled chicken)
• 1 1/2 c. water
• 1 Tbsp. steak sauce
• 1/2 tsp. Worcestershire sauce
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper
• 3 c. cheddar cheese, grated
• paprika

1. Cut 6 tortillas into 1/2 inch strips and set aside. Cut remaining 6 tortillas into triangles and fry in hot oil until crisp; (or you may use corn chips) set aside. Saute onion and garlic in oil in dutch oven. Add next 11 ingredients; bring to a boil. Cover and reduce heat; simmer for 1 hour. Add tortilla strips and cheese. Simmer, uncovered 10 minutes. Sprinkle with paprika. Serve with chips. Makes 8 cups.

corn tortillas, onion, clove garlic, oil, green chilies, beef broth, chicken broth, cream of chicken soup, chunk style chicken, water, steak sauce, worcestershire sauce, ground cumin, chili powder, pepper, cheddar cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4547 (may not work)