Quick Tex-Mex Tortilla Soup

1 can 12.5 oz. chicken [I use Kirkland (Costco) brand Chicken Breast]
2 cups water
1 14 ½ oz can beef broth (or use 2 bouillon cubes and 1 ½ cups water)
1 14 ½ oz can chicken broth (or use 2 bouillon cubes and 1 ½ cups water)
1 14 ½ oz can tomatoes, cut up
½ cup chopped onion
¼ cup chopped green pepper
1 cup frozen corn
1 tsp chili powder
½ tsp ground cumin
1/8 tsp 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)
Lim wedges (optional)

In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onion, and green peppers. Bring to boiling. Add drained 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. Makes 6 servings.

Compliments of: Mindy