4 chicken bouillon cubes
1 beef bouillon cube
5 c. boiling water
4 boneless chicken breasts, cut in 1/2-inch pieces
1 tsp. cumin
2 tbsp. vegetable oil
1 green bell pepper, chopped
1 large onion, chopped
garlic salt or powder to taste
1 (10 oz.) can beef consomm
1 (10 oz.) can Ro-Tel tomatoes, drained and chopped
1 (16 oz.) can peeled tomatoes, drained and chopped
1 (15 oz.) can tomato sauce
1 can chopped green chilies, drained (optional)
2 tbsp. cornstarch
salt and pepper to taste

Dissolve bouillon cubes in boiling water in large soup pot. Stir in chicken and cumin. Simmer over low heat 2 hours. Heat oil in saucepan. Add green pepper, onion and garlic. Sauté until tender. Stir into soup pot. Add consomm, tomatoes, tomato sauce and green chilies. Mix well. Blend cornstarch with 1 tablespoon soup liquid. Stir into soup. Simmer 1 to 2 hours or until heated through, stirring occasionally. Add salt and pepper. In individual serving bowl, top with tortilla chips, shredded Monterey Jack cheese, chopped onion or chopped avocado if you like.