Tortilla Chicken Soup

Ingredients

 * 4 skinless, boneless chicken breast halves (about 1 pound total)
 * 2 x 14-ounce cans reduced-sodium chicken broth
 * 1 x 14-ounce can beef broth
 * 1 x 14½ -ounce can tomatoes, undrained and cut up
 * ½ cup chopped onion (1 medium)
 * ¼ cup chopped green sweet pepper
 * 1 cup frozen loose-pack whole kernel corn
 * 1 to 2 teaspoons chili powder
 * 3 teaspoon ground cumin
 * ⅛ teaspoon ground black pepper
 * 3 cups tortilla chips, coarsely crushed
 * 1 cup shredded monterey jack cheese (4 ounces)
 * 1 avocado, peeled, seeded, and cut into chunks (optional)
 * snipped fresh cilantro (optional)
 * sliced fresh jalapeno peppers (optional)
 * lime wedges (optional)

Directions

 * 1) Cut chicken into bite-size pieces; set aside.
 * 2) In a 4-quart dutch oven combine chicken broth, beef broth, undrained tomatoes, onion, and sweet pepper.
 * 3) Bring to boiling; add chicken.
 * 4) Return to boiling; reduce heat.
 * 5) Simmer, covered, for 10 minutes.
 * 6) Add corn, chili powder, cumin, and black pepper to chicken mixture in dutch oven.
 * 7) Return to boiling; reduce heat.
 * 8) Simmer, covered, for 10 minutes more.
 * 9) To serve, place crushed tortilla chips in six soup bowls.
 * 10) Ladle soup over tortilla chips.
 * 11) Sprinkle with monterey jack cheese.