Tortilla Chicken Soup

== Ingredients ==
* 4 skinless, boneless chicken breast halves (about 1 pound total)
* 2 x 14-ounce cans reduced-sodium chicken broth
* 1 x 14-ounce can beef broth
* 1 x 14½ -ounce can tomatoes, undrained and cut up
* ½ cup chopped onion (1 medium)
* ¼ cup chopped green sweet pepper
* 1 cup frozen loose-pack whole kernel corn
* 1 to 2 teaspoons chili powder
* 3 teaspoon ground cumin
* ⅛ teaspoon ground black pepper
* 3 cups tortilla chips, coarsely crushed
* 1 cup shredded monterey jack cheese (4 ounces)
* 1 avocado, peeled, seeded, and cut into chunks (optional)
* snipped fresh cilantro (optional)
* sliced fresh jalapeno peppers (optional)
* lime wedges (optional)
== Directions ==
# Cut chicken into bite-size pieces; set aside.
# In a 4-quart dutch oven combine chicken broth, beef broth, undrained tomatoes, onion, and sweet pepper.
# Bring to boiling; add chicken.
# Return to boiling; reduce heat.
# Simmer, covered, for 10 minutes.
# Add corn, chili powder, cumin, and black pepper to chicken mixture in dutch oven.
# Return to boiling; reduce heat.
# Simmer, covered, for 10 minutes more.
# To serve, place crushed tortilla chips in six soup bowls.
# Ladle soup over tortilla chips.
# Sprinkle with monterey jack cheese.
Category:Beef stock and broth Recipes
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Corn Recipes
Category:Green bell pepper Recipes
Category:Jack cheese Recipes
Category:Jalapeno pepper Recipes
Category:Mexican Soups
Category:Tomato Recipes
Category:Chicken Recipes
Category:Chicken soup Recipes