1 sm. onion
1 (4 oz.) can chopped green chilies, drained
2 cloves garlic, crushed
2 tbsp. vegetable oil
1 c. chopped tomatoes, (peeled, optional)
1 (10 1/2 oz.) can condensed beef bouillon
1 (10 1/2 oz.) can condensed chicken broth
1 1/2 c. water
1 1/2 c. tomato juice
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt (optional)
1/8 tsp. pepper
2 tsp. Worcestershire sauce
1 tbsp. bottled steak sauce
3 corn tortillas, cut in half strips
1/4 c. shredded Cheddar cheese or Jack cheese

Saute onion, chilies and garlic in oil until soft. Add tomatoes, bouillon, chicken broth, water, tomato juice, cumin, chili powder, salt, pepper, Worcestershire and steak sauce. Bring soup to a boil; lower heat and simmer covered 1 hour. Add tortilla strips and cheese. Serves 6. An El Paso favorite.

OPTIONAL: For a soup that makes a meal, cook 3 or 4 chicken breasts and cut into cubes and add to soup. I add the cheese at time of serving and also the tortilla strips.