Chicken Enchilada Soup

adapted from the Dallas Cowboys' Wives Cookbook

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  small onion, chopped
• 1  garlic clove, chopped
• 2  tablespoons olive oil
• 1 (14 ounce) can beef broth
• 1 (14 ounce) can chicken broth
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (4 ounce) can  chopped green chilies
• 2  cups chicken breasts, cooked and shredded
• 1 1⁄2 cups water
• 1  tablespoon Worcestershire sauce
• 1  teaspoon ground cumin
• 1  teaspoon chili powder
• 1⁄2 teaspoon pepper
• 6  flour tortillas
• 3  cups  grated cheddar cheese

Directions

1. Saute onion and garlic in olive oil. Add the next 10 ingredients;.
2. bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2".
3. strips; add with the cheese to the soup. Simmer (uncovered) for 10.
4. minutes. Serve.