Tex-Mex Chicken Tortilla Soup

• 2 boneless skinless chicken breasts
• 2 cups water
• 2 cups beef broth
• 2 cups chicken broth
• 2 (14 1/2 ounce) cans tomatoes, cut up
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 (8 3/4 ounce) cans corn, drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon black pepper
• salt
• Garnish
• tortilla chips
• shredded monterey jack cheese
• sliced avocado
• lime wedge

1. Cut chicken into 1-inch cubes.
2. In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
3. Bring to boiling.
4. Add chicken; reduce heat.
5. Cover and simmer for 10 minutes.
6. Add corn and seasonings, salting to taste.
7. Simmer, covered, for 10 more minutes.
8. Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!

chicken breasts, water, beef broth, chicken broth, tomatoes, onion, green bell pepper, corn, chili powder, ground cumin, black pepper, salt, tortilla chips, cheese, avocado, lime wedge

Taken from www.food.com/recipe/tex-mex-chicken-tortilla-soup-130773 (may not work)