Tex-Mex Tortilla Soup

• 1-1/4 lb. skinless, boneless chicken thighs or breast halves
• 3 14-ounce cans reduced-sodium chicken broth
• 1 14-1/2 ounce can diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 1/2 cup chopped onion (1 medium)
• 1/4 cup chopped green sweet pepper
• 1 to 2 teaspoons chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1 cup frozen loose-pack whole kernel corn
• 3 cups tortilla chips
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 1 avocado, seeded, peeled and cut into chunks Target 10 ea For $10.00 thru 02/06
• snipped fresh cilantro, sliced fresh jalapeno peppers and/or lime wedges

1. 1.
2. Cut chicken into bite-size pieces; set aside.
3. In a 4-quart Dutch oven combine chicken broth, undrained tomatoes, onion, sweet pepper, chili powder, cumin, and black pepper.
4. Bring to boiling.
5. Add chicken.
6. Return to boiling; reduce heat.
7. Simmer, covered, for 10 minutes.
8. Add corn.
9. Return to boiling; reduce heat.
10. Simmer, covered, for 10 minutes more.
11. 2.
12. Sprinkle each serving with tortilla chips and cheese.
13. If desired, top with avocado, cilantro, and/or sliced jalapeno peppers; serve with lime wedges.
14. 3.
15. Makes 6 servings (9 cups)

skinless, chicken broth, tomatoes, onion, green sweet pepper, chili powder, ground cumin, black pepper, kernel corn, tortilla chips, shredded monterey jack cheese, avocado, fresh cilantro

Taken from www.kraftrecipes.com/recipes/tex-mex-tortilla-soup-148487.aspx (may not work)