Tortilla soup

Tonight was tortilla soup night. I'm not much of a cook, but this is one thing I do well and we always enjoy it.

Tortilla Soup

Ingredients:
Roasted chicken (I use 1 chicken for 2 people) from Safeway or Costco
3 carrots
3 celery stalks
1 yellow onion
Salt to taste
1 (or more) avocado
1 lime
1 block jack cheese
1 block fontina cheese
1 bunch green onions
1 bunch cilantro
1 bag Mission tortilla strips

To make stock:
Remove meat from chicken. Cut into bite-size pieces and set aside.
Put chicken carcass (including skin) into large pot.
Cut carrots and celery into 4 or 5 pieces. Add to pot.
Cut onion into large pieces. Add to pot.
Add water to cover everything in pot.
Cook over high heat until boiling, then lower to simmer. Simmer for at least 2 hours or until vegetables are mushy. Remove from heat.
Remove chicken bits and vegetables with a spider or slotted spoon. Strain stock through a fine strainer to remove small pieces (if desired).
Skim fat (usually darker in color than stock) using a large spoon until all bubbles are gone.
Salt stock to desired taste. I don’t add any other seasoning since the chicken has a lot of flavor from the spices they use for roasting it.
If you are not using the stock right away, put it into the fridge until you are ready for it.

To prepare:
Pour stock into pot and heat.
Peel and cube avocado. Toss with lime juice.
Cube both cheeses.
Thinly slice green onion.
Remove leaves from cilantro and chop into small slices.
Heat chicken in microwave 1-2 minutes.

To serve:
Layer chicken, tortilla chips, cheese, avocado, green onion, and cilantro as desired in bowl. Ladle stock over ingredients.