This quick and easy recipe is from my daughter Katy. It's the best tortilla soup recipe I've ever tasted.
2 large boneless, skinless chicken breasts
1 can chicken broth
1 can beef broth
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and minced
2 garlic cloves, minced or pressed
1 Tablespoon olive oil
1 large can diced tomatoes
1 can Rotel tomatoes and green chiles, diced
1 can whole kernel corn (optional)
1 small can tomato paste
1 can tomato soup
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
½ teaspoon lemon-pepper seasoning
2 teaspoons Worcestershire sauce
Crushed tortilla chips
Grated cheddar cheese
Fresh squeezed lime juice
Poach chicken breasts in chicken broth and beef broth for 20 minutes or until firm. Remove breasts from broth. Reserve broth.
Remove meat from bones and shred or chop. Set aside.
Sauté onion, peppers, and garlic in oil until tender. Add chicken breasts and remaining ingredients, including broth.
When ready to serve, ladle soup into individual serving bowls and add lime juice, grated cheese, avocado, and tortilla chips to taste.