Tortilla Soup

• 2 large chicken breasts
• 2 cups 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 cup chopped onion
• 1/4 cup chopped green pepper
• 1 can whole kernel corn, drained
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/8 tsp. black pepper
• Coarsely crushed tortillas chips
• Shredded Monterrey Jack cheese

1. Cut chicken into cubes. In a large saucepan combine water, beef and chicken broth, undrained tomatoes, onion and green pepper.
2. Bring to boiling.
3. Add chicken; reduce heat.
4. Cover and simmer 10 minutes.
5. Add corn, chili powder, cumin and pepper. Simmer, covered 10 minutes more.
6. To serve, place crushed chips in each bowl and ladle soup over the chips.
7. Top with cheese.

chicken breasts, water, beef broth, chicken broth, tomatoes, onion, green pepper, whole kernel corn, chili powder, cumin, black pepper, tortillas chips, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140105 (may not work)