1 c (1 lg) chopped green sweet pepper

1 (1 lg) c chopped onion

1 tbs cooking oil

2 tsp chili powder

1/2 tsp ground cumin

4 med skinless, boneless chicken breast halves, cut into bite-size pieces

1-2 fresh serrano chile peppers, seeded and finely chopped

2 (14 oz) cans chicken broth

1 c water

2 (14 1/2  oz) cans diced tomatoes, undrained

1 (10 oz) can diced tomatoes and green chiles, undrained

1 c (4 oz) shredded Monterey jack cheese

tortilla chips, broken

In a 4 qt dutch oven, cook sweet pepper and onion in hot oil over med-high heat about 4 minutes or until onion is tender. Stir in chili powder and cumin. Cook and stir for 1 minute more. Add chicken and chile peppers to dutch oven. Cook and stir for 2 minutes. Add chicken, broth, water, undrained tomatoes, and undrained tomatoes and chiles to dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Top servings with cheese and tortilla chips.

Makes 8 servings