Chicken Enchilada Soup

• 12 corn tortillas
• oil to fry tortillas
• 2 Tbsp. vegetable oil
• 1 small onion, chopped
• 1 clove garlic, crushed
• 4 oz. undrained chopped green chilies
• 1 can beef broth, undiluted
• 1 can cream of chicken soup
• 1 can chicken broth
• 6 3/4 oz. can chunk style chicken
• 1 1/2 c. water
• 1 Tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper
• 3 c. shredded Cheddar
• paprika

1. Cut 6 tortillas into 1/2 inch strips; set aside.
2. Cut other 6 into triangles and fry in hot oil until crisp; set aside.
3. Saute onions and garlic in oil in a Dutch oven.
4. Add remaining ingredients except cheese and paprika.
5. Bring to a boil.
6. Cover and simmer for 1 hour.
7. Add tortilla strips and cheese; simmer uncovered for 10 minutes.
8. Sprinkle with paprika and serve with reserved tortilla fried chips.
9. Yields 8 cups.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792109 (may not work)