TEX-MEX TORTILLA SOUP

2 chicken breasts

2 cups water

1 (14.5 oz) can beef broth

1 (14.5 oz) can low-sodium chicken broth

1 (14.5 oz) can diced tomatoes

½ cup chopped onion

¼ cup chopped green pepper

1 (8 ¾ oz.) can whole kernel corn, drained

1 tsp. chili powder

½ tsp. ground cumin

⅛ tsp. black pepper

Tortilla chips

4 oz. Monterey Jack (or Pepper Jack) cheese, shredded

1 avocado, peeled and cut into chunks

Minced cilantro

Cut chicken into 1 inch cubes; set aside.  In a large pot 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 tortilla chips into each bowl.  Ladle soup over chips.  Sprinkle cheese, avocado, and cilantro if desired.