1 sm. onion, chopped
1 (4 oz.) can chopped green chile
2 cloves garlic, crushed
2 tbsp. oil
1 c. tomatoes, peeled, chopped
1 can condensed beef bouillon
1 can condensed chicken broth
1 1/2 c. water
1 1/2 c. tomato juice or tomatoes
1 sm. can tomato sauce
1 tsp. ground cumin
1 tsp. chile powder
1/8 tsp. pepper
2 tsp. Worcestershire sauce
1 tbsp. A-1 bottled sauce
1 tortilla, cut in 1/2 inch strips
1/4 c. shredded Cheddar cheese
1 avocado
3 oz. cream cheese

Saute onion, chile and garlic in oil until soft. Add tomatoes, bouillon, broth, water, tomato juice, cumin, chile powder, salt, pepper, Worcestershire, tomato, and steak sauce. Bring soup to a boil; lower heat, simmer covered for 1 hour. Fry tortilla strips. Add tortillas and cheese and simmer 10 minutes longer. Garnish with avocado slices and spoons of cream cheese.