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2 whole large chicken breasts (about 2 lbs.) skinned, boned
2 cups 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 cup chopped onion
1/4 cup 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 cups), coarsely crushed
4 oz. Monterey Jack cheese, shredded (about 1 cup)
1 avocado, peeled, seeded, and 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 chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro, if desired. Serve with lime wedges.

6 servings
Keywords: Mexican, soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: February 01, 2009 by deebeeeff     Last Updated: October 02, 2014
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