Chicken Tortilla Soup

• 1 doz. corn tortillas
• 1 small onion, chopped
• 1 clove garlic, crunched
• 2 Tbsp. vegetable oil
• 1 (4 oz.) can green chilies, chopped and undrained
• 1 (14 1/2 oz.) can beef broth, undiluted
• 1 (10 3/4 oz.) can chicken broth
• 1 (6 3/4 oz.) chunky-style chicken
• 1 1/2 c. water
• 1 Tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper
• 3 c. shredded cheese
• paprika

1. Cut 6 tortillas in 1/2-inch wide strips.
2. Saute onion and garlic in 2 tablespoons of hot oil.
3. Add next 10 ingredients; bring to a boil.
4. Cover.
5. Reduce heat and simmer 1 hour.
6. Add strips and cheese.
7. Cook, uncovered, 10 minutes.
8. Sprinkle with paprika and serve with reserved tortilla strips and chips.

corn tortillas, onion, clove garlic, vegetable oil, green chilies, beef broth, chicken broth, chicken, water, steak sauce, worcestershire sauce, ground cumin, chili powder, pepper, shredded cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282065 (may not work)