Tex-Mex Tortilla Soup

2 whole large chicken breasts, skinned and boned,
2 c. water
1 14.5 oz. can beef broth
1 14.5 oz. can chicken broth
1 14.5 oz. can tomatoes, cut up
½ c. onion, chopped
½ c. green pepper, chopped
1 8 & 2/4 oz. whole kernel corn, drained
1 t. chili powder
½ t. cumin
1/8 t. black pepper
Tortilla chips, 3 c. coarsely crushed
4 oz. Monterrey Jack cheese, about 1 c., grated
1 avocado, peeled, seeded, and cut up

Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, chicken broth, beef broth, undrained tomatoes, onion, and green pepper. Bring to boiling. Add chicken; reduce heat. Cover and simmer for 10 mins. Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 mins more. To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips. Sprinkle with cheese, avocado, and cilantro if desired. Serve with lime wedges, if desired. Makes 6 servings.

This is a recipe that I discovered many years ago and is truly and family favorite. There are many Tortilla Soup recipes out there but this is by far my favorite to fix. I keep the ingredients on hand always because it is so easy and fast to fix. It is very similar to a local restaurant that is very popular in our area.