Chicken Enchilada Soup

1 small onion, chopped

1 clove minced garlic

2 tablespoons oil

4-ounce can chopped green chilies

1 can beef broth

1 can chicken broth

1 can cream of chicken soup

One 16-3/4-ounce can chunk chicken

1-1/2 cups water

1 tablespoon steak sauce

2 tablespoons Worcestershire sauce

1 teaspoon ground cumin

1 teaspoon chill powder

6 corn tortillas cut in half-inch strips

3 cups Cheddar cheese shredded

Saute onion and garlic in oil. Add next 10 ingredients and bring to a boil. Cover and reduce heat. Simmer 1 hour. Add tortilla strips and cheese. Simmer uncovered 10 minutes. Serve with corn chips and chopped green onion as garnish.

Serves 6.

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Cajun Country -- New Iberia, Louisiana