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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 jalapeno peppers (see note, page 000), and/or lime wedges (optional)

Description

A Topping Of Crushed Tortilla Chips Adds Crunch To This Delicious 30-minute Spicy Chicken Soup Recipe.

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