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CHICKEN ENCHILADA SOUP

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INGREDIENTS:
Ready in about minutes or less!

6 corn tortillas
1 sm. onion (chopped)
1 clove garlic (crushed)
2 tsp. oil
1 (14 oz.) can chopped green chiles (undrained)
1 (14 1/2 oz.) can beef broth (undiluted)
1 (10 3/4 oz.) can chicken broth (undiluted)
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 (6 3/4 oz.) can chunk style chicken
1 1/2 c. water
1 tsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. pepper
3 c. (12 oz.) shredded Cheddar cheese
Paprika

DIRECTIONS:

Cut 6 tortillas into 1/2 inch strips (set aside). Saute onion and garlic in oil. Add ingredients. Cover, heat and simmer for 1 hour. Add tortillas and cheese. Simmer uncovered for 10 minutes. Sprinkle with paprika. Serve with tortilla chips. Makes 8 cups.