4 large, skinless, boneless chicken breast halves (approximately 2 lb.). cut into 1-inch cubes
2 c. water
14 1/2 oz. can low-fat beef broth
14 1/2 oz. can low-fat chicken broth
14 1/2 oz. can tomatoes, coarsely chopped (undrained)
1/2 c. chopped onion
1/4 c. chopped green bell pepper
8 3/4 oz. can whole kernel corn, drained
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. black pepper
3 c. tortilla chips, coarsely crushed
4 oz. Monterey Jack cheese (about 1 c.), shredded
1 avocado, peeled and cut into chunks

Cut chicken into 1-inch cubes; set aside. In large saucepan, combine water, beef and chicken broth, undrained tomatoes, onion and bell pepper; bring to a boil. Add chicken and 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 in each bowl and ladle soup over them. Sprinkle with cheese and place avocado pieces on top.

Makes 6 servings.