Ingredients
- 2 chicken breasts (whole)
- 1 avocado
- 475 ml water
- 400 ml beef broth
- 270 gr tomatoes
- 400 ml chicken broth
- 160 gr kernel (whole)
- 60 gr onion (chopped)
- 60 gr monterey jack cheese
- 34 gr green pepper (chopped)
- 3 gr chili powder
- 1 gr cumin (ground)
- 1 gr black pepper (ground)
-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.
