Tortilla Soup

I got the picture from the internet but this is really what it looks like. Sooo Yummy.
I got the recipe from Sharon Bell, my good friend in Tucson, about 16 years ago and it's still a family favorite. We were in the primary presidency together and did an annual Christmas party for the teachers and their spouses where we had Tortilla soup and then made gingerbread houses - you'll have to look for that picture on a flashback Friday on my personal blog (if I every find it). Enough reminiscing... here is the recipe:

Tex Mex Tortilla Soup

4 chicken boneless skinless chicken breasts cubed
(you can use cooked (leftover) chicken, grilled chicken is awesome or just go vegetarian)
2 cups water
2 cups chicken broth (Sharon insists on canned broth but I always use bullion)
2 cups beef broth
2 - 14oz cans of diced tomatoes undrained (I love the lime cilantro kind)
1/2 cup chopped onion (or more if you like onions)
1/4 cup chopped sweet pepper (green is prettier but my family likes the flavor of red better)
1 can drained sweet corn (Sharon insists on frozen)
1 can drained rinsed black beans (optional)
Combine ingredients and boil for 15 to 20 min. until onion is transparent and chicken is cooked through. If you are using cooked chicken do not add it until the broth has cooked for 15 min.
Then add:
1 tsp chili powder
2 TBS Cumin
and pepper to taste.

Cook for 10 min., taste and add fresh ground pepper or salt as needed. The soup will look watery but that's OK because you need room to add all kinds of fresh ingredients.
Serve with:
Diced avocado
Tortilla strips or crushed tortilla chips (Sharon says Fritos are the only way to go)
Chopped green onion
Lime slices
Shredded cheese.

This makes 6-8 main dish servings