Tex-Mex Soup

• 2 lb. chicken breasts, cooked and chopped
• 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 Ro-Tel tomatoes
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 small can corn, drained
• 1 can Ranch style beans, drained and rinsed
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper
• tortilla chips
• Monterey Jack cheese and avocado

1. Combine water, broth, Ro-Tel tomatoes, onion and green pepper and bring to a boil.
2. Add chicken; reduce heat and simmer for 30 minutes.
3. Add corn, beans, cumin, chili powder and pepper.
4. Simmer covered for 30 minutes or longer.
5. Place crushed tortilla chips, grated cheese and diced avocado in a bowl and ladle soup over.

chicken breasts, water, beef broth, chicken broth, rotel tomatoes, onion, green pepper, corn, beans, ground cumin, chili powder, pepper, tortilla chips, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490899 (may not work)