Tex-Mex Tortilla Soup - cooking recipe

Ingredients

2 whole 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. onion, chopped
1/4 c. green pepper, chopped
1 can whole kernel corn, drained
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. ground black pepper
about 3 c. coarsely crushed tortilla chips
4 oz. Monterey Jack cheese, shredded
1 avocado, peeled, seeded and cut into chunks (optional)
snipped cilantro (optional)
lime wedges (optional)

Preparation

Cut chicken into 1-inch cubes; set aside.
In a large saucepan, combine water, beef broth, chicken broth, undrained tomatoes, onion and green pepper and bring to boiling.
Add chicken; reduce heat, cover and simmer for 10 minutes.
Add corn, chili powder, cumin and pepper; cover and simmer for 20 minutes more.
To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips and sprinkle with cheese, avocado and cilantro, if desired.
Serve with lime wedges, if desired.