1 doz. corn tortillas
1 onion, chopped
1 clove garlic, minced
2 tbsp. oil
1 (4 oz.) can green chilies (chopped)
1 (14 1/2 oz.) can beef broth
1 (10 oz.) can chicken broth
1 (10 oz.) can cream of chicken soup (undiluted)
1 (6 3/4 oz.) can chunk style chicken or use your own boiled chicken
1 1/2 c. water
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp.pepper
3 c. Cheddar cheese, grated
Paprika

Cut 6 tortillas into 1/2 inch strips and set aside. Cut remaining tortillas into triangles and fry in hot oil until crisp (or use corn chips). Set aside.

Saute onion and garlic in oil in Dutch oven. Add next 11 ingredients, bring to boil. Cover; reduce heat and simmer 1 hour. Add tortilla strips and cheese. Simmer, uncovered 10 minutes. Sprinkle with paprika and serve with chips. Makes 8 cups.