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