Chicken Enchilada Soup
1 med. onion, chopped
1 clove garlic, pressed
1 to 2 teaspoons oil
14-1/2 oz. can beef broth
14-1/2 oz. can chicken broth
10-3/4 oz. can cream of chicken soup
1-1/2 cup water
12-1/2 oz. can chicken, drained
4-oz. can chopped green chiles
2 teaspoons Worcestershire sauce
1 Tablespoon steak sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon pepper
6 corn tortillas, cut into strips
1 cup shredded Cheddar cheese (Mild or Sharp)
1. In a stockpot over medium heat, sauté onion and garlic in oil.
Add remaining ingredients except tortilla strips and cheese;
bring to a boil.
2. Cover; reduce heat and simmer for one hour, stirring occasionally.
3. Uncover; stir in tortilla strips and cheese. Simmer an additional