Chicken Enchilada Soup

Chicken Enchilada Soup 

  

  

      Ingredients

 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)               

                       

                                 

 Directions

 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 

10-12 minutes.