Tex-Mex Tortilla Soup

Recipe Ingredients

2		Large chicken breasts - skinless
2 cups	474ml	Water
1		Beef broth
1		Chicken broth
1		Tomatoes - cut up
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	36g / 1.3oz	Chopped green pepper
1		Whole kernel - corn, drained
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Ground cumin
1/8 teaspoon	0.6ml	Ground black pepper
		Tortilla chips - (about 3, cups), coarsely crush
4 oz	113g	Monterey jack cheese - shredded (about 1 c
1		Avocado - peeled, seeded and
		Into chunks
		Snipped cilantro
		Lime wedges

Recipe Instructions

Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onion and green pepper.

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 chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges.

Source:
Better Homes and Gardens Cooking for Today--Chicken

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