Tex-mex Tortilla Soup

Ingredients

2 chicken breasts
475 ml water
400 ml beef broth
400 ml chicken broth
270 gr tomatoes
60 gr onion
34 gr green pepper
160 gr kernel
3 gr chili powder
1 gr cumin
1 gr black pepper
60 gr monterey jack cheese
1 avocado

Instructions

-cut into chunks Snipped cilantro Lime Wedges Cut chicken into 3 cm 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.