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Tex-mex Tortilla Soup

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      Title: TEX-MEX TORTILLA SOUP
 Categories: Soups/stews, Mexican, Poultry
      Yield: 6 Servings
 
      2    Whole large chicken breasts
           -(about 2 lb.), skinned and
           -boned
      2 c  Water
 14 1/2 oz Can beef broth
 14 1/2 oz Can chicken broth
 14 1/2 oz Can tomatoes, cut up
    1/2 c  Chopped onion
    1/4 c  Chopped green pepper
      8    3/4 oz can whole kernel
           -corn, drained
      1 ts Chili powder
    1/2 ts Ground cumin
    1/8 ts Ground black pepper
           Tortilla Chips (about 3
           -cups), coarsly crushed
      4 oz Monterey Jack Cheese,
           -schredded (about 1 cup)
      1    Avocado, peeled, seeded and
           -cut into chunks
           Snipped cilantro
           Lime Wedges
 
  Cut chicken into 1 inch cubes; set aside.  In a large saucepan combine
  water, beef and chicken broths, undrained tomatoes, onoin 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.
  
  Makes 6 servings.
  
  Posted by Linda Glover. Courtesy of Fred Peters.
 
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