vegetable oil
24	corn tortillas
2 pounds	yellow onion, finely chopped
1 pound	carrots, finely chopped
1 pound	celery, finely chopped
4	chicken breast halves, roasted, diced
8 ounces	baked ham, diced
4	bay leaves
1 gallon	chicken stock
	kosher salt
	ground black pepper
	lime juice
	shredded Monterey Jack cheese
	avocado wedges
	scallions, slivered
	cilantro leaves

1. Heat oven to 400 degrees.
2. Brush both sides of tortillas with oil. Stack tortillas and cut into ¼-inch strips. Season with salt. Bake, tossing occasionally, until golden, 15 to 20 minutes. Set aside.
3. Heat oil in large soup pot. Cook onion, carrots, and celery until translucent.
4. Add chicken, ham, bay leaves, and stock. Bring to a boil. Reduce heat, and simmer 15 minutes.
5. Discard bay leaves. Season with salt, pepper, and lime juice.
6. Serve soup with cheese, avocado, scallions, cilantro, and reserved tortilla strips.