Recipe for Tex-Mex Tortilla Soup

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
2 whl	large chicken breasts (about 2 lb.), skinned and boned
2 cup	Water
1/2 oz	Can beef broth
1/2 oz	Can chicken broth
1/2 oz	Can tomatoes, cut up
1/2 cup	Chopped onion
1/4 cup	Chopped green pepper
8 x	3/4 oz can whole kernel corn, drained
1 tsp	Chili powder
1/2 tsp	Ground cumin
1/8 tsp	Ground black pepper
	Tortilla Chips (about 3 cups), coarsly crushed
4 oz	Monterey Jack Cheese, schredded (about 1 cup)
1 x	Avocado, peeled, seeded and cut into chunks
	Snipped cilantro

Instructions:

Instructions: 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.

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