Chicken Enchilada Soup

6 corn tortillas
1 chopped peeled onion
1 clove crushed garlic
2 tablespoons oil
2 cups beef broth
2 cups chicken broth
1 can cream of chicken soup
1 pound chicken breast, cut into 1" pieces
1 1/2 cups water
1 4 ounces can chopped green chiles
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon black ground pepper
3 cups grated cheddar cheese, divided
1 lime, cut into 6 wedges

Preheat oven to 350ºF. Cut corn tortillas into º-inch-wide strips; lay them in a single layer on a cookie sheet and toast for 3 to 5 minutes or until becoming fragrant and golden; set aside. In a large saucepan, saute onion and garlic clove in oil until onion is translucent, 3 to 5 minutes.

Add beef broth, chicken broth, cream of chicken soup, chicken, water, green chiles, steak sauce, Worcestershire sauce, cumin, chili powder and pepper. Bring to a boil, cover, reduce the heat, and simmer for 1 hour. Add tortilla strips and about 2/3 of the cheddar cheese; simmer, uncovered, about 10 minutes. Sprinkle remaining cheddar cheese on top when served; serve with lime wedges.