Hearty Mexican Soup

1 medium onion, chopped
1 (4 oz.) can chopped green chilies
2 cloves garlic, minced
½ lb. cooked chicken or turkey, diced or shredded
1 (14 ½ oz.) can tomatoes, diced
1 (10 oz.) can mild Rotel tomatoes (drain for milder flavor)
1 (14 ½ oz.) can beef broth
1 (14 ½ oz.) can chicken broth
1 (10 ¾ oz.) can tomato soup
2 ¼ cups water
1 tsp. ground cumin
1 tsp. chili powder
½ tsp. Lemon pepper seasoning
Cayenne pepper to taste
2 tsps. Worcestershire sauce
4 soft corn tortillas, cut in thin strips
¼ cup grated Monterey Jack cheese
1 – 2 cubed avocados (optional)

Drain juice from tomatoes into 5 quart stockpot. Saute onion, chilies, and garlic. Add remaining ingredients, except tortillas, cheese, and avocado. Simmer uncovered 1 hour. Add tortillas; cook 10 minutes. Pour over cheese and avocado in bowls.

serves 6-8

This is a good way to use up leftover turkey.
If you want more zip to the soup, add 1/3 to 1/4 tsp. cayenne and use original Rotel tomatoes