1 onion, chopped
1 can green chilies, chopped
2 cloves garlic, minced
1 tbs olive oil
1 large tomato, chopped
1 can beef bouillon
1 can chicken broth
1 1/2 cups water
1 1/2 cups tomato juice
1 tsp cumin
1 tsp chili powder
1/8 tsp red pepper
2 tsp Worcestershire sauce
1 tbs A-1 sauce
3 flour tortillas, cut in 1 1/2in strips
1/4 cups shredded cheddar cheese

Sauté first three ingredients in olive oil in skillet until soft. In Dutch oven or large pot, combine tomato, beef bouillon, chicken broth, water, tomato juice, spices, and sauces. Add sautéed mixture and bring to boil. Lower heat and simmer 1 hour. Add tortilla strips and simmer 10 minutes more. Serve in bowls topped with a sprinkle of cheddar cheese.