Tejas Tortilla Soup with Avocado and Monterey Jack

Source: Tejas - Minneapolis-St. Paul, Minnesota

Soup:

8 cups chicken stock or canned chicken broth
1 bell pepper, diced
1 medium onion, diced
Kernels from 1 ear of corn
2 stalks celery
2 large carrots
1 (4 ounce) can tomato paste
2 cups crushed corn tortilla chips
1/2 cup cilantro

In a large pot, bring all ingredients to a boil and simmer for 10 minutes. Strain and reserve liquid.

Garnish:

1 zucchini, halved lengthwise and sliced
1 medium onion, halved and thinly sliced
2 cups chicken breast, cooked and diced
1/2 avocado, peeled and sliced into 6 pieces
1 cup Monterey jack cheese, grated
12 fresh corn tortillas, julienned and
    fried in 8 cups corn oil at 350 degrees F
Cilantro sprigs

At serving time, reheat soup with zucchini, onion, and chicken. Spoon evenly into separate bowls and top each bowl equally with avocado, tortilla chips, and cheese. Serve immediately.

Serves 6.