Tex-Mex Tortilla Soup

2 Whole large chicken breasts (about 2 lb.), skinned and boned
2 c Water
14 1/2 oz Can beef broth
14 1/2 oz Can chicken broth
14 1/2 oz Can tomatoes, cut up
1/2 c Chopped onion
1/4 c Chopped green pepper
8 3/4 oz can whole kernel corn, drained
1 ts Chili powder
1/2 ts Ground cumin
1/8 ts Ground black pepper
Tortilla Chips (about 3 cups), coarsly crushed
4 oz Monterey Jack Cheese, schredded (about 1 cup)
1 Avocado, peeled, seeded and cut into chunks
Snipped cilantro
LimeWedges

Cut chicken into 1 inch cubes; set aside. In a large saucepan combinewater, beef and chicken broths, undrained tomatoes, onoin and greenpepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for10 mins. Add corn, chili powder, cumin and pepper. Simmer, covered,for 10 mins 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