Tortilla Soup

• 1 dozen corn tortillas
• vegetable oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, crushed
• 2 Tbsp. vegetable oil
• 2 (4 oz) cans chopped green chilies, undrained
• 1 (14 1/2 oz.) can beef broth, undiluted
• 1 (10 3/4 oz.) can chicken broth, undiluted
• 3 chicken breasts, cooked, skinned and boned
• 1 1/2 cups water
• 1 Tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. chilli pepper
• 1/8 tsp. pepper
• 3 cups shredded sharp cheddar cheese
• sour cream
• avocado
• paprika for garnish

1. Cut six tortillas into 1/2 to 1/4 inch strips.
2. Set aside. Cut remaining tortillas into strips also.
3. Fry these in hot oil until crisp.
4. Set aside.

corn tortillas, vegetable oil, onion, celery, clove garlic, vegetable oil, green chilies, beef broth, chicken broth, chicken breasts, water, steak sauce, worcestershire sauce, chilli pepper, pepper, cheddar cheese, sour cream, avocado, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140258 (may not work)