TEX-MEX TORTILLA SOUP

      Title: TEX-MEX TORTILLA SOUP
  Categories: Soups/stews, Mexican, Poultry
       Yield: 6 Servings
  
       2    Whole large chicken breasts
            -(about 2 lb.), skinned and
            -boned
       2 c  Water
  14 1/2 oz Can beef broth
  14 1/2 oz Can chicken broth
  14 1/2 oz Can tomatoes, cut up
     1/2 c  Chopped onion
     1/4 c  Chopped green pepper
       8    3/4 oz can whole kernel
            -corn, drained
       1 ts Chili powder
     1/2 ts Ground cumin
     1/8 ts Ground black pepper
            Tortilla Chips (about 3
            -cups), coarsly crushed
       4 oz 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.
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