Tortilla Soup - cooking recipe

Ingredients

2 large chicken breasts, skinned and boned
2 c. water
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can chicken broth
1 (14 1/2 oz.) can tomatoes, cut up
1/2 c. chopped onions
1/4 c. chopped green pepper
1 (8 3/4 oz.) can corn, drained
1 tsp. chili powder
1/2 tsp. cumin
1/8 tsp. pepper
3 c. tortilla chips, crushed
1 c. shredded Monterey Jack cheese
1 avocado

Preparation

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