Kristen's Chicken Enchilada Soup

2 lb of chicken breasts
2 cups of water
1 (14 oz) can of chicken broth
1 (14oz) can of beef broth
1 can tomatoes cut cup
1/2 cup onion chopped up
1/4 cup chopped green pepper
1 cup corn (frozen or canned)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground black pepper
tortilla chips
shredded cheese
1 avocado, peeled and cut into chunks
snipped cilantro


Cut Chicken into 1 inch cubes; set aside
In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onion, green pepper. Bring to boil.
Add chicken; reduce heat. Cover and simmer for 10 minutes.
Add corn, chili powder, cumin, and pepper. Simmer covered for 10 minutes more.
To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips. Sprinkle with cheese, avocado cilantro, if desired.