*  Exported from  MasterCook  *

                           Tex-Mex Chicken Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Chicken
                Tex Mex

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken breasts; skinless -- boneless
   2      cups          Water
   1      can           Beef broth (14 1/2 oz)
   1      can           Chicken broth (14 1/2 oz)
   1      can           Mexican-recipe stewed -- tomatoes (14 1/2 oz)
   1      can           Whole kernel corn -- drained
          (8            3/4 oz)
   1      can           Green chili peppers -- drained
                        chopped (4 oz)
     1/2  teaspoon      Ground cumin
     1/8  teaspoon      Ground black pepper
                        Tortilla chips (abt 3 cups) -- coarsely crushed
   1      cup           Monterey Jack cheese -- shredded (4 oz)
   1                    Avocado; peeled -- seeded and
                        cut into chunks -- opt'l
                        Lime wedges -- opt'l

Cut chicken into 1-inch cubes; set aside.  In a large saucepan combine water,
 beef broth, chicken broth, and undrained tomatoes. Bring to boiling.
Add chicken; reduce heat. Cover and simmer for 10 minutes.
Add corn, chili peppers, cumin, and pepper.  Simmer, covered, 10 minutes more. 
 To serve, place about 1/2 cup crushed tortilla chips into each of size serving bowls.
 Ladle soup over tortilla chips. Sprinkle with cheese and avocado, if desired.  
Serve with lime wedges, if desired. Make 6 servings.


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