1 small onion, chopped
1 Tbsp. steak sauce
1 garlic clove, crushed
1 tsp. ground cumin
2 Tbsp. vegetable oil
1 tsp. chili powder
1 can cream of chicken soup
2 tsp. Worcestershire
1 can chicken broth
2 Tbsp. enchilada seasoning
1 can beef broth
paprika
1 can (4 oz.) chopped green chilies undrained
1 bag Tostitos chips
1 jar (15 oz.) of queso cheese dip
1 1/2 c. water
1 to 2 lb. ground meat
1/8 tsp. black pepper

Sauté onion and garlic in oil over medium high heat. Add ground meat to onions and garlic; brown. Add undiluted soups, chilies, water, steak sauce, Worcestershire sauce, cumin, chili powder, pepper, and enchilada seasoning; bring to a boil. Cover and reduce heat; simmer 1 hour. Add chips and queso cheese dip. Simmer uncovered 10 minutes. Sprinkle with paprika and serve.

Note: The more chips added, the thicker the soup will be. Also, you can substitute 3 boneless chicken breasts for the ground meat, using chicken broth instead of plain water.