Tex Mex Tortilla Soup Recipe

• 2 whole lg. chicken breasts (skinned and boned)
• 2 c. water
• 1 (14 1/2 ounce.) can beef broth
• 1 (14 1/2 ounce.) can chicken broth
• 1 (14 1/2 ounce.) can tomatoes, cut up
• 1/2 c. minced onion
• 1/4 c. minced green pepper
• 1 (8 3/4 ounce.) can whole kernel corn, liquid removed
• 1 teaspoon chili pwdr
• 1/2 teaspoon grnd cumin
• 1/8 teaspoon grnd pepper
• 3 c. tortilla chips (coarsely crushed)
• 4 ounce. Monterey Jack cheese, shredded

1. Cut chicken into 1 inch cubes, set aside.
2. In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onions and green pepper.
3. Bring to a boil.
4. Add in chicken, reduce heat.
5. Cover and simmer for 10 min.
6. Add in corn, chili pwdr, cumin and pepper.
7. Simmer, covered for 10 min more.
8. To serve, place crushed tortilla chips into each bowl.
9. Ladle soup over chips.
10. Sprinkle over cheese.
11. Makes 6 servings.

chicken breasts, water, beef broth, chicken broth, tomatoes, onion, green pepper, whole kernel corn, chili pwdr, grnd cumin, grnd pepper, tortilla chips, cheese

Taken from cookeatshare.com/recipes/tex-mex-tortilla-soup-56424 (may not work)