Recipe - Tex-Mex Tortilla Soup

2 Whole large chicken breasts
(about 2 lb.), skinned and
boned
2 cup Water
14 One half ounce Can beef broth
14 One half ounce Can chicken broth
14 One half ounce Can tomatoes, cut up
One half cup Chopped onion
One fourth cup Chopped green pepper
8 Three fourths ounce can whole kernel
corn, drained
1 teaspoon Chili powder
One half teaspoon Ground cumin
1/8 teaspoon Ground black pepper
Tortilla Chips (about 3
cups), coarsly crushed
4 ounce 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini