6 corn tortillas, cut into 1/2" strips
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 (4 oz.) can chopped green chiles, undrained
2 cans chicken broth
1 can beef broth
2 cans cream of chicken soup, undiluted
3 (6 3/4 oz.) cans chunk style chicken or 1-1 1/2 lb. cooked cubed chicken
1 c. water
2 tsp. Worcestershire sauce
1 tsp. ground cumin less or more to taste
1 tsp. chili powder less or more to taste
12 oz. Velveeta cheese

Saute onion and garlic in hot oil in a Dutch oven or large saucepan. Add remaining ingredients except cheese and tortilla strips; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Add cheese and tortilla strips; simmer uncovered until cheese melts.