Chicken Enchilada Soup

It finally feels like fall, so I decided to make one of my Mom's amazing soup recipies.

It's simmering on the stove now, I hope it turns out! If you like Mexican food, it is a definite must!

Chicken Enchilada Soup

Tear into pieces 12 small corn (soft) tortillas
Saute - 1 Medium Onion, 2 garlic cloves (crushed), 2 Tablespoons of Veg. Oil

Combine the following in a large pot:
-Onion, garlic from above
-1 Can chopped green chilis
-2 cans of chicken broth (20 oz.)
-1 can Rotel tomatoes
-1 can cream of chicken soup
-2 cups of water
-1 Tablespoon of steak sauce
-2 teaspoons of worchestershire sauce
-1 teaspooon of chili powder
-3 chicken breasts (cooked and diced)
-Tortilla pieces

Simmer for 45 minutes.
Stir in 1 1/2-2 cups of Monterey Jack Chese (shredded)

*Disclamer - It's kinda spicy, but not too much! For an added "kick" use Pepper-Jack cheese!