2 whole chicken breasts (about 2 lbs.), skinned and boned
2 c. water
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can chicken broth
1 (14 1/2 oz.) can tomatoes, cut up
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (8 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 c.), coarsely crushed
4 oz. Monterey Jack cheese, shredded (about 1 c.)
1 avocado, peeled, seeded and cut into chunks (optional)
Snipped cilantro (optional)
Lime wedges (optional)

Cut chicken into 1 inch cubes, set aside. In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onion, 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 tortilla chip. Sprinkle with cheese, avocado, and cilantro, if desired. Serve with lime wedges if desired. Makes 6 servings. Nutrition information per serving: 298 calories, 13g fat, 60mg cholesterol, 26g protein, 19g carbohydrates, 2g dietary fiber, 829mg sodium.