Tortilla Chicken Soup

Ingredients

 * 4 skinless, boneless chicken breast halves (about 1 pound total)
 * 2 14-ounce cans reduced-sodium chicken broth
 * 1 14-ounce can beef broth
 * 1 14 1/2 -ounce can tomatoes, undrained and cut up
 * 1/2 cup chopped onion (1 medium)
 * 1/4 cup chopped green sweet pepper
 * 1 cup frozen loose-pack whole kernel corn
 * 1 to 2 teaspoons chili powder
 * 3 teaspoon ground cumin
 * 1/8 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

 * Cut chicken into bite-size pieces; set aside.
 * In a 4-quart Dutch oven combine chicken broth, beef broth, undrained tomatoes, onion, and sweet pepper.
 * Bring to boiling; add chicken.
 * Return to boiling; reduce heat.
 * Simmer, covered, for 10 minutes.
 * Add corn, chili powder, cumin, and black pepper to chicken mixture in Dutch oven.
 * Return to boiling; reduce heat.
 * Simmer, covered, for 10 minutes more.
 * To serve, place crushed tortilla chips in six soup bowls.
 * Ladle soup over tortilla chips. Sprinkle with Monterey Jack cheese.