Tortilla Soup - cooking recipe

Ingredients

2 chicken bouillon cubes
1 beef bouillon cube
5 c. boiling water
4 boneless chicken breasts, cut in small pieces
1 tsp. cumin
2 Tbsp. olive oil
1 green bell pepper, chopped
1 large onion, chopped
1 (10 oz.) can Ro-Tel tomatoes, drained and chopped
2 avocados, cut into wedges
1 (16 oz.) can tomatoes, peeled, drained and chopped
1 (15 oz.) can tomato sauce
1 (7 oz.) can chopped green chilies, drained
2 Tbsp. cornstarch
salt and pepper to taste
1 (12 oz.) pkg. tortilla chips, broken
fresh garlic to taste
8 oz. Monterey Jack cheese, shredded

Preparation

Dissolve bouillon cubes in boiling water in a large soup pot. Stir in chicken and cumin. Simmer over low heat for 2 hours.