Tortilla Soup

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8 cup chicken (or vegetable) stock

1/2 cup salsa

8 small corn tortillas, toasted until crisp in a toaster oven or broiler

2 x avocados, cut into medium cubes

1 x boneless, skinless chicken breast, cooked and shredded

1 x red onion, diced

1 large handful cilantro leaves, chopped (1/2 cup)

2 medium jalapeno peppers, seeded and diced

2 x limes, cut in half

2 small tomatoes, diced, or 2 cups cherry tomatoes, quartered

1 1/2 cup crumbled queso blanco or feta cheese

salt an pepper to taste

1 small white onion

1 medium large zucchini, or 2 small ones

1 x red bell pepper

olive oil

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