1 (4 1/2 to 5 lb.) chicken
10 c. water
3 to 4 thick onion slices
3 stalks celery, cut up
1 1/2 tsp. salt
1/8 tsp. pepper
3 cloves garlic, peeled
1 (16 oz.) can tomatoes, cut up
3 med. carrots, thinly sliced
1 med. onion, chopped
4 tsp. instant chicken bouillon granules or 2 Knorrs brand cubes
1 sm. zucchini, thinly sliced
1 c. frozen peas
1/2 tsp. cumino
1 avocado, seeded, peeled and sliced
2 tbsp. snipped cilantro
6 (6 inch) tortillas
Cooking oil
1 c. shredded Monterey Jack cheese

In 9 quart Dutch oven, combine chicken, water, onion slices, celery, salt, pepper, and garlic. Simmer, covered for 2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; return broth to Dutch oven. Add undrained tomatoes, sliced carrots, chopped onion, and bouillon; simmer, covered for 30 minutes or until the carrots are tender. Meanwhile when chicken is cool enough to handle, remove skin up into bite size pieces; discard skin and bones. Break chicken up into bite size pieces; add back to soup with zucchini and peas. Cover and simmer 10 to 15 minutes longer or until vegetables are tender.

While simmering last ten minutes or just before serving if eating later, cut tortillas into strips and fry in small amount of oil in skillet. Drain on paper towel. Divide fried tortilla strips (saving a few for top of each bowl) among soup bowls along with the cheese. Ladle soup over. Garnish with avocado and remaining strips. Serve immediately. Makes 8 servings.