Tex-Mex Tortilla Soup

• 2 each chicken breasts skinned, boned
• 2 cups water
• 14 1/2 ounces beef stock
• 14 1/2 ounces chicken broth
• 14 1/2 ounces tomatoes cut up
• 1/2 cup onions chopped
• 1/4 cup green bell peppers
• 8 3/4 ounces corn drained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin ground
• 18 teaspoon black pepper ground
• 1 x flour tortillas crushed
• 4 ounces monterey jack cheese shredded (about 1 cup)
• 1 each avocados seeded and -cut up
• 1 x cilantro snipped
• 1 each limes cut into wedges

1. Cut chicken into 1 inch cubes; set aside.
2. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper.
3. Bring to boiling.
4. Add Chicken; reduce heat.
5. Cover and simmer for 10 minutes.
6. Add corn, chili powder, cumin and pepper.
7. Simmer, covered, for 10 minutes more.
8. To serve, place crushed tortilla chips into each bowl.
9. Ladle soup over chips.
10. Sprinkle with cheese, avocado and cilantro.
11. Serve with lime wedges.

chicken breasts skinned, water, beef stock, chicken broth, tomatoes, onions, green bell peppers, corn, chili powder, cumin ground, black pepper, flour tortillas, cheese, avocados, cilantro

Taken from recipeland.com/recipe/v/tex-mex-tortilla-soup-32758 (may not work)