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2 whole large chicken breasts, skinned and boned
2 c. water
1-14.5 oz  can beef broth
1-14.5 oz  can chicken broth
1 – 14.5 oz  can tomatoes, cut up
1/2 c. chopped onion  (I use more)
1/4 c. chopped green pepper
1 – 8.75 oz can whole kernel corn drained
1 t. chili powder
1/2  t. ground cumin
1/8 t. ground pepper
Tortilla chips (about 3 cups), coarsely crushed
4 oz monterey Jack Cheese, shredded (about 1 c)
1 avacado, peeled, seeded, and cut into chucks
snipped  cilantro
Lime wedges

Cut chicken into 1-inch cubes; set aside. In large sauce pan, combine water, beef broth, chicken broth, undrained tomatoes, onion and green pepper. Bring to boiling. Add chicken (if it is not already grilled); reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin, and pepper (and grilled chicken). 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 (I actually like to just put chopped cilantro  right into the soup  also). Sever with lime wedges. Makes 6 servings.