Tex-Mex Tortilla Soup

Prep: 25 minutes Cook: 20 minutes

4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 14 ½ - ounce cans reduced-sodium chicken broth
1 14 ½ - ounce can beef broth
1 14 ½ - ounce can tomatoes, undrained and cut up
1 medium onion, chopped ( ½ cup)
¼ cup chopped green sweet pepper
1 cup frozen loose-pack whole kernel corn
1 to 2 tsp chili powder
½ tsp ground cumin
1/8 tsp ground black pepper
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, peeled, seeded, and cut into chunks (optional)
Snipped fresh cilantro (optional)
Sliced fresh jalapeno peppers (optional)*
Lime wedges (optional)

Directions
Cut chicken into bite-size pieces; set aside/ In a 4 quart Dutch oven combine chicken broth, beef broth, undrained tomatoes, onion, and sweet pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin, and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes more.

To serve, divide crushed tortilla chips among six soup bowls. Ladle soup over tortilla chips. Sprinkle with cheese. If desired, top with avocado, cilantro, and sliced jalapeno peppers. If desired, serve with lime wedges. Makes 6 servings.

*Note: Because chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.