Aunt Kathy’s Chicken Tortilla Soup

Sauté:
1 onion, chopped
2 cloves garlic in
2 T. oil
Add and simmer one hour:
1 can chicken broth
2 cans beef broth
1 can water
2 10 oz. cans diced tomatoes
1 4 oz. can green chilies, diced
1-2 roasted red peppers, diced
2 cans corn, drained
2 t. cumin
1 t. chili powder
1 t. salt
1 t. pepper
2 t. Worcestershire sauce
1 dash hot sauce
2 C. cooked chicken, chunked
Serve in soup or pasta bowls
Top with:
shredded cheese
sour cream dollop
tortilla strips
sliced avocado
wedge of lime
sprig of fresh cilantro