Chicken Enchilada Soup

Chicken Enchilada Soup

1 small onion, chopped
1 garlic clove, chopped
2 Tbs. olive oil
1 can (14 oz.) beef broth
1 can (14 oz.) chicken broth
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green Chiles
2 cups chicken breast, cooked and shredded
1-1/2 cups water
1 Tbs. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. pepper
6 flour tortillas
3 cups grated Cheddar cheese

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

adapted from the Dallas Cowboys' Wives Cookbook