World Famous Recipes

Preparation Time: 15 minutes

Approximate Cooking Time: 15-20 minutes

Serves: 2-3

Ingredients

4 skinless, boneless chicken breast

halves (about 1 pound total)

2 14-oz cans reduced-sodium chicken broth

1 14-oz can beef broth

1 14 1/2 oz can tomatoes, undrained and cut up

1/2 cup chopped onion (1 medium)

1/4 cup chopped green sweet pepper

1 cup frozen loose-pack whole kernel corn

1 - 2 tsp chili powder

3 tsp ground cumin

1/8 tsp ground black pepper

3 cups tortilla chips, coarsely crushed

1 cup shredded Monterey Jack cheese (4 ounces)

1 avocado, peeled, seeded, and cut into chunks (optional)

Snipped fresh cilantro (optional)

Sliced fresh jalapeno peppers (optional)

Lime wedges (optional)

Preparation

Cut chicken into bite-size pieces; set

aside.

In a 4-quart Dutch oven combine chicken

broth, beef broth, undrained tomatoes,

onion, and sweet pepper.

Bring to boiling; add chicken.

Return to boiling; reduce heat.

Simmer, covered, for 10 minutes.

Add corn, chili powder, cumin, and

black pepper to chicken mixture in

Dutch oven.

Return to boiling; reduce heat.

Simmer, covered, for 10 minutes more.

To serve, place crushed tortilla chips

in six soup bowls.

Ladle soup over tortilla chips.

Sprinkle with Monterey Jack cheese.

If desired, top with avocado, cilantro,

and jalapeno peppers.

If desired, serve with lime wedges.

Cook File:

Because chile peppers contain volatile

oils that can burn your skin and eyes,

avoid direct contact with them as much

as possible.

When working with chile peppers, wear

plastic or rubber gloves.

If your bare hands do touch the chile

peppers, wash your hands well with soap

and water.

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