Tortilla Soup Recipe

8 cups Chicken or 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, seed, peeled, and cut into 1/2 inch cubes
1 whole skinless chicken breast, cooked and shredded (or turkey)
1 large red onion, 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 in wedges
2 small tomatoes cut in 1/4 inch dice
1 1/3 cups shredded queso blanco, mozzarella, or rinsed mild feta cheese

In a medium saucepan, bring the stock to a boil. Season with salt and pepper.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. Present the remaining ingredients in bowls so diners can add as much as they like.