Georgianna'S Tortilla Soup - cooking recipe

Ingredients

1 roasting chicken (4 to 5 lb.)
1 large onion, chopped coarse (1 c.)
3 medium size ribs celery, chopped coarse (3/4 c.)
2 Tbsp. chopped fresh parsley
1/4 c. loosely packed fresh cilantro leaves, chopped
1 c. shredded Monterey Jack cheese (4 oz.)
8 c. water
1 large carrot, chopped coarse (3/4 c.)
6 (5 to 6-inch) corn tortillas
1 avocado, peeled and cut in 1/2-inch pieces or sliced thin

Preparation

Put chicken in a 4 or 5-quart pot.
Add water and bring to a boil.
Skim off foam that rises to surface.
Reduce heat, cover and simmer 1 1/2 hours or until chicken is very tender.
Remove from broth and refrigerate separately overnight.