1 dozen corn tortillas
vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
2 (4 oz) cans chopped green chilies, undrained
1 (14 1/2 oz.) can beef broth, undiluted
1 (10 3/4 oz.) can chicken broth, undiluted
3 chicken breasts, cooked, skinned and boned
1 1/2 cups water
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. chilli pepper
1/8 tsp. pepper
3 cups shredded sharp cheddar cheese
sour cream
avocado
paprika for garnish

Cut six tortillas into 1/2 to 1/4 inch strips. Set aside. Cut remaining tortillas into strips also. Fry these in hot oil until crisp. Set aside.

Sauté onion, celery and garlic in two Tbsp. hot oil in a Dutch oven. Add the next 11 ingredients and bring to a boil. Cover and reduce heat. Simmer for one hour. Add reserved uncooked tortilla strips. Simmer uncovered for 15 minutes.

Serve with shredded cheddar cheese, sour cream and cut up avocado. Sprinkle with paprika.

Serves 6 people.