Recipe Tex-Mex Tortilla Soup

servings:6
cook time:30min
Ingredients
1 to 1 1/4 pounds skinless, boneless chicken thighs or breast halves
3 14-ounce cans reduced-sodium chicken broth
1 14 1/2-ounce can diced tomatoes, undrained
1/2 cup chopped onion (1 medium)
1/4 cup chopped green sweet pepper
1 to 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 cup frozen loose-pack whole kernel corn
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, seeded, peeled, and cut into chunks (optional)
Snipped fresh cilantro, sliced fresh jalapeño peppers (see note, page 000), and/or lime wedges (optional)

Directions
Cut chicken into bite-size pieces; set aside. In a 4-quart Dutch oven combine chicken broth, undrained tomatoes, onion, sweet pepper, chili powder, cumin, and black pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add corn. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more.
Sprinkle each serving with tortilla chips and cheese. If desired, top with avocado, cilantro, and/or sliced jalapeño peppers; serve with lime wedges.
Makes 6 servings (9 cups)