Tortilla Soup

• 2 lb. chicken breasts, skinned and boned
• 2 c. water
• 1 (14 1/2 oz.) can beef broth
• 1 (14 1/2 oz.) can chicken broth
• 1 (14 1/2 oz.) can tomatoes, cut up
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 (8 3/4 oz.) can whole kernel corn, drained
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/8 tsp. ground black pepper
• tortilla chips (about 3 c.), crushed
• 4 oz. shredded Monterey Jack cheese
• 1 avocado, cut into chunks
• snipped cilantro
• lime wedge

1. Cut chicken into 1-inch cubes.
2. In large saucepan, combine water, broths, undrained tomatoes, onion and green pepper.
3. Bring to boil.
4. Add chicken.
5. Reduce heat, cover and simmer 10 minutes. Add corn, chili powder, cumin and pepper.
6. Simmer, covered, for 10 minutes more.
7. To serve, place crushed chips into each bowl. Ladle soup over chips.
8. Sprinkle with cheese, avocado and cilantro.
9. Serve with lime wedge.
10. Makes 6 servings.

chicken breasts, water, beef broth, chicken broth, tomatoes, onion, green pepper, whole kernel corn, chili powder, ground cumin, ground black pepper, tortilla chips, shredded monterey jack cheese, avocado, cilantro, lime wedge

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384718 (may not work)