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Chicken Enchilada Soup




List of Ingredients



• 1 dozen corn tortillas
  
• vegetable oil
  
• 1 small onion, chopped
  
• 1 clove garlic, crushed
  
• 1 (4 ounce) can green chilies, undrained
  
• 1 (14-1/2 ounce) can beef broth
  
• 1 (10-3/4 ounce) can chicken broth
  
• 1 (10-3/4 ounce) can cream of chicken soup
  
• 1 (6-3/4 ounce) can chunk style chicken
  
• 1 1/2 cups water
  
• 1 tablespoon steak sauce
  
• 2 teaspoons Worcestershire sauce
  
• 1 teaspoon cumin
  
• 1 teaspoon chili powder
  
• 1/8 teaspoon pepper
  
• 3 cups shredded cheddar cheese or 2-3 cups light chopped Velvetta
  
• paprika
  






Instructions



1. Cut 6 tortilla into 1/2" wide strips; set aside. Cut remaining tortills into wedges and fry in hot oil until crisp; set aside.
   
2. Saute onion and garlic in oil in Dutch oven. Add remaining ingred. except cheese and paprika; bring to a boil. Cover, reduce heat and simmer 1 hour. Add tortills strips and cheese; simmer, uncovered, 10 minutes. Sprinkle with paprika and serve with reserved chips.
   
3. Serves 8