Categories: Soups/stews, Mexican, Poultry 
      Yield: 6 servings 
  
      2    Whole large chicken breasts         1 ts Chili powder 
           -(about 2 lb.), skinned and       1/2 ts Ground cumin 
           -boned                            1/8 ts Ground black pepper 
      2 c  Water                                    Tortilla Chips (about 3 
 14 1/2 oz Can beef broth                           -cups), coarsly crushed 
 14 1/2 oz Can chicken broth                   4 oz Monterey Jack Cheese, 
 14 1/2 oz Can tomatoes, cut up                     -schredded (about 1 cup) 
    1/2 c  Chopped onion                       1    Avocado, peeled, seeded and 
    1/4 c  Chopped green pepper                     -cut into chunks 
      8    3/4 oz can whole kernel                  Snipped cilantro 
           -corn, drained                           Lime Wedges 
  
  Cut chicken into 1 inch cubes; set aside.  In a large saucepan combine 
  water, beef and chicken broths, undrained tomatoes, onoin 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 chips.  Sprinkle with cheese, avocado and cilantro. Serve with 
  lime wedges. 
   
  Makes 6 servings. 
   
  Posted by Linda Glover. Courtesy of Fred Peters.