Chicken Enchilada Soup

1 ¼ cups onion , chopped
1 clove garlic
3 tablespoons corn oil
2 cups chicken, cooked, shredded
1 cup green chiles
1 ½ tablespoons beef bullion granules
1 ½ tablespoons chicken boullion granules
18 ounces cream of chicken soup
1 tablespoon worcestershire sauce
1 ½ tablespoons A-1 steak sauce
1 ½ teaspoons cumin, ground
2 teaspoons chili powwder
½ teaspoon pepper
10 corn tortillas
2 ¼ cups cheddar cheese, grated
½ teaspoon paprika
6-8 cups water
In a soup pot, saute onions and garlic in corn oil over high heat until onions are translucent but not browned. Add remanining ingredients except tortillas, cheese and paprika. Bring to light boil. Cover, reduce heat and simmer 20 minutes. Meanwhile, cut tortillas into 12" wide stripes and set aside. Reduce heat of soup to about 150 degrees. Add cheese and stir s it melts. Do not boil. Add tortilla strips gradually to prevent them from sticking together. When tortillas are softened, the soup is ready to serve. Garnish with paprika.