Title: Tex-Mex Tortilla Soup
Categories: Soup 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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