2 lg. chicken breasts, skinned and boned (2 lb.)
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
1 tsp. chili powder
1/2 tsp. cumin ground
1/8 tsp. black pepper
Tortilla chips
4 oz. Monterey Jack cheese, shredded
1 avocado, cut up
Lime wedges (optional)
Snipped cilantro (optional)

Cut chicken into small pieces. Set aside. In large saucepan combine water, broth, undrained tomatoes, onion, and green pepper. Bring to boil. Add chicken; reduce heat. Cover and simmer 10 minutes. Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado, and cilantro, if desired. Serve with lime wedges, if desired. Makes 6 servings.