Tex-Mex Tortilla Soup

• 2 whole cooked chicken breasts
• 2 c. water
• 1 14 1/2 oz. can of beef broth
• 1 14 1/2 oz. can of chicken broth
• 1 14 1/2 oz. can of tomatoes, cut up
• 1/2 c. chopped onions
• 1/4 c. green peppers
• 1 small can of fiesta corn
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/8 tsp. pepper
• Tortilla chips
• Monterey Jack cheese - grated
• avocado
• cilantro

1. Cut chicken into strips; set aside.
2. In large pot, combine water, beef broth, chicken broth, undrained tomatoes, onion, green pepper.
3. Bring to a boil.
4. Add chicken, reduce heat, cover and simmer for 10 minutes, add corn, chili powder, cumin, and pepper. Simmer covered for 10 minutes more.

chicken breasts, water, beef broth, chicken broth, tomatoes, onions, green peppers, corn, chili powder, ground cumin, pepper, tortilla chips, avocado, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=139632 (may not work)