Chicken Tortilla Soup

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. Monterey Jack cheese, about 1 c., grated
1 avocado, peeled, pit removed 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 one of my favorite go to recipes because I have all of the ingredients in my pantry 98% of the time and because literally everyone in my family loves this soup.  I make a double batch because it is great for leftovers and or freezes really well, minus the cheese, for another time.