Chicken Enchilada Soup

1 bag tortilla chips, halved
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 sm. jar picante sauce
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
1 can chunk-style chicken
1 1/2 c. water
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1/8 tsp. pepper
3 c. shredded cheddar cheese
Paprika

Saute onion and garlic in 2 tablespoons hot oil in Dutch oven. Add remaining ingredients except cheese and paprika and chips; bring to a boil. Cover, reduce heat and simmer 1 hour. Add 1/2 bag of chips and cheese; simmer, uncovered 10 minutes. Sprinkle with paprika and serve with reserved tortilla chips. Yield: 8 cups.