Tex Mex Tortilla Soup

Ingredients

• 2 whole chicken breasts, skinned and boned
• 2 cups water
• 1 - 14 oz can beef broth
• 1 - 14 oz can chicken broth
• 1 - 14 oz can cut up tomatoes
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper or green chiles
• 1 - 8 oz can whole corn
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon green pepper
• 3 cups coarsely crushed tortilla chips
• 4 oz Monterey Jack cheese, shredded
• 1 avocado, peeled and cubed
• Cilantro and/or lime wedges (optional)

Directions

Cut chicken into 1” cubes and set aside. In a large saucepan, combine water, beef broth, chicken broth, undrained tomatoes, onion and green pepper or green chilies. Bring to boiling. Add chicken, reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips. Sprinkle with cheese, avocado and cilantro, if desired. Serve with lime wedges, if desired.