Tortilla Soup

• 8 cup Basic Chicken Stock or Roasted Turkey Stock
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 8 flour tortillas, grilled over a burner or in a pan under a broiler until slightly crisp and mottled, and shredded
• 2 Hass avocados, seeded, peeled, and cut into 1/2-inch (1-cm) cubes
• 1 whole skinless boneless chicken breast, cooked and shredded
• 1 large red onion, coarsely chopped
• 1 large bunch cilantro, leaves only
• 2 medium jalapeno peppers, seeded and finely chopped (hotter chilies can be used for a spicier dish)
• 2 limes, cut into wedges
• 2 small tomatoes cut into 1/4-inch (.5-cm) dice
• 1 1/3 cups (120 g) shredded queso blanco, mozzarella, or rinsed mild feta cheese

1. In a medium saucepan, bring the stock to a boil.
2. Season with salt and pepper.
3. Bring the broth to the table in a fondue pot or chafing dish to keep it hot as the diners ladle as little or as much as they desire into their bowls.
4. Present the remaining ingredients in bowls so diners can add as many as they like.

chicken, kosher salt, freshly ground black pepper, flour tortillas, avocados, chicken breast, red onion, cilantro, jalapeno peppers, tomatoes, queso blanco

Taken from www.cookstr.com/recipes/tortilla-soup (may not work)