Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.