CHICKEN ENCHILADA SOUP

1 dozen corn tortillas
Vegetable oil
1 small onion, chopped
1 clove garlic
2 Tblsp. vegetable oil
1 can (4-0z) chopped green chilies, undrained
1 can (14 1/2 oz.) beef broth
1 can (10 3/4 oz.) chicken broth
1 can cream of chicken soup
chicken breasts, cooked (approx. 3)
1 1/2 cup water
1 Tblsp. steak sauce (A-1)
2 tsp. WOR sauce
1 tsp. ground cumin
1 tsp. chili powder
3 cups shredded cheddar cheese
Paprika

Cut 6 (six) tortillas into 1/2î wide strips. Set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp.

Saute onion and garlic in 2 Tblsp. hot oil in Dutch oven. Add next 11 (eleven) ingredients. Bring to boil. Cover and reduce heat and simmer one hour. Add tortillas strips and cheese; simmer 10 minutes. sprinkle with paprika. Garnish with tortilla triangles. Yield: 8 servings.