2 whole lg. chicken breasts (about 2 lb.), skinned & 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 & 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 chips. Sprinkle with cheese, avocado and cilantro, if desired. Serve with lime wedges, if desired. Makes 6 servings.