Tortilla Soup

• 2 chicken bouillon cubes
• 1 beef bouillon cube
• 5 c. boiling water
• 4 boneless chicken breasts, cut in small pieces
• 1 tsp. cumin
• 2 Tbsp. olive oil
• 1 green bell pepper, chopped
• 1 large onion, chopped
• 1 (10 oz.) can Ro-Tel tomatoes, drained and chopped
• 2 avocados, cut into wedges
• 1 (16 oz.) can tomatoes, peeled, drained and chopped
• 1 (15 oz.) can tomato sauce
• 1 (7 oz.) can chopped green chilies, drained
• 2 Tbsp. cornstarch
• salt and pepper to taste
• 1 (12 oz.) pkg. tortilla chips, broken
• fresh garlic to taste
• 8 oz. Monterey Jack cheese, shredded

1. Dissolve bouillon cubes in boiling water in a large soup pot. Stir in chicken and cumin. Simmer over low heat for 2 hours.

chicken bouillon cubes, boiling water, chicken breasts, cumin, olive oil, green bell pepper, onion, rotel tomatoes, avocados, tomatoes, tomato sauce, green chilies, cornstarch, salt, tortilla chips, garlic, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=341435 (may not work)