2 whole chicken breasts, skinned & boned
2 c. water
1 can beef broth
1 can chicken broth
1 can (14 oz.) tomatoes, cut up
1/2 c. chopped onion
1/4 c. chopped green pepper
1 can corn, drained
1 tsp. chili pepper
1/2 tsp. cumin
Crushed tortilla chips
4 oz. shredded Jack cheese
1 avocado, chucked

Combine water, broth, undrained tomatoes, onion and green pepper. Bring to boiling. Add chicken (cut into chunks); reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder and cumin. Simmer, covered, for 10 minutes more.

To serve place chips into each bowl. Ladle soup over chips. Sprinkle with cheese and avocado. 6 servings. Tastes great!