Chicken Tortilla Soup

1- lb ckn tenders
1- red onion diced
3- stalks celery diced
2- med carrots diced
2- 16 oz cans diced tomato
2 -small can green chili
6- 16 oz cans ckn stalk
½- head cabbage
1- can chipolte peppers in adobo
1- bunch cilantro stems removed
1- tbs cumin
3- bay leaves
1- tbs poultry seasoning
Salt/fresh ground pepper to taste
2- tbs olive oil
2- avocados diced
8 oz pepper jack chez
Tortilla chips
Pico di Gallo
2- limes
Boil ckn stalk, season ckn with salt, pepper, cumin and poultry seasoning.
Poach ckn in stalk, in a large pot sauté onions , celery and carrots in olive oil with a pinch of salt and pepper. Add bay leaves, canned tomatoes,green chiles and 1 chipolte pepper chopped finely . Remove ckn from stalk and shred. Add shredded ckn and stalk to veggies, chop cabbage and add to pot. When cabbage is tender check seasoning. Soup can be served right away or simmer until needed. Garnish with cheese, Pico, avocado, chips and limes.