Chicken Tortilla Soup

• 5 cups Boiling Water
• 4 cubes Chicken Bouillon
• 4 cubes Beef Bouillon
• 2 pounds Chicken Breast, Cubed
• 1 teaspoon Cumin
• 1 whole Green Bell Pepper, Chopped
• 1 whole Onion, Chopped
• 1 clove Garlic, Minced, Or More To Taste
• 2 Tablespoons Olive Oil
• 1 can (10 Oz. Size) Beef Consomme
• 1 can Green Chiles, Diced, 4 Ounce Can
• 1 can (16 Oz) Sliced Stewed Tomatoes
• 1 can (15 Oz.) Tomato Sauce
• 2 Tablespoons Cornstarch
• Salt And Pepper, to taste

1. In a large soup pot, dissolve all of the bouillon cubes in the boiling water.
2. Add chicken and cumin.
3. In another pan over medium heat, saute green pepper, onion and garlic (if used) in olive oil and once they are softened, add to chicken broth.
4. When chicken is no longer pink, add all of the canned goods listed above.
5. Remove 1/2 cup of the liquid from the pot, allow it to cool a bit and mix the 2 Tablespoons of cornstarch into it until the cornstarch is dissolved. Then return it to soup.
6. Let cook on Low for 1 - 2 hours.
7. Serve with shredded cheese, tortilla chips and diced avocado, if desired.

boiling water, chicken bouillon, chicken, cumin, green bell pepper, onion, clove garlic, olive oil, green chiles, tomatoes, tomato sauce, cornstarch, salt

Taken from tastykitchen.com/recipes/soups/chicken-tortilla-soup-20/ (may not work)