INGREDIENTS

• 4 split/2 whole chickens - optional for bone in/skin on
• Good olive oil
• Salt and pepper
• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large garlic cloves, chopped
• 2 1/2 quarts chicken stock
• 1 28-oz can crushed tomatoes in puree
• 2-4 jalapeño peppers, seeded and minced
• 1 tsp ground cumin
• 1 tsp ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves (optional)
• 6 (6") fresh corn tortillas - cut in 1/2, then cut cross-wise into 1/2" strips
• For serving: slice avocado, grated cheddar cheese, tortilla chips

DIRECTIONS

1. Preheat oven to 350 degrees. Place chicken breasts on baking pan, rub lightly with olive oil, salt and pepper, and roast 35-40 minutes, until done. When check is cool enough to handle, discard skin and bones if applicable, and shred chicken. Cover and set aside.
2. Meanwhile, heat 3 tbsp olive oil in a large pot/Dutch oven. Add onions, celery, carrots and cook over med-low heat for about 10 minutes, until onions start to brown. Add garlic and cook about 30 seconds.
3. Add chicken stock, tomatoes w/puree, jalapeños, cumin, coriander, 2 tsp salt (depending on saltiness of stock), 1 tsp pepper and cilantro if using.
4. Add tortilla strips to soup, bring the soup to a boil, then lower heat and simmer about 25 minutes. 
5. Add the shredded chicken and season to taste. Serve the soup hot, topped with slices of avocado, grated Cheddar cheese and broken tortilla chips.