1 (4 1/2 to 5 lb.) chicken cut up
6 c. water
3 to 4 onion slices
3 stalks celery, cut up
1 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can tomatoes, cut up reserve liquid
3 med. carrots sliced thin (1 1/2 c.)
1 med. onion, chopped (1/2 c.)
4 tsp. instant chicken bouillon granules
1 sm. zucchini, thinly slices
1 c. frozen peas
1 sm. avocado seeded, peeled, sliced
1 c. grated cheddar or Monterey Jack cheese

In Dutch oven combine first six ingredients. Simmer covered for 2 hours or until chicken is tender. Remove chicken from broth, strain broth discard vegetables. Return broth to Dutch oven. Add undrained tomatoes, carrots, chopped onion and bouillon granules; simmer covered for 30 minutes or until carrots are tender.

Meanwhile remove skin and bones from cooled chicken and discard. Cube chicken; add to broth with peas and zucchini. Cover and simmer 10 to 15 minutes longer. Just before serving garnish with avocado slices and sprinkle with grated cheese. Serve with warm buttered flour tortillas. May also sprinkle crumbled tortilla chips in soup.