mexican chicken soup

From the cookbook Barefoot Contessa at Home by Ina Garten

4 split chicken breasts, bone in, skin on
olive oil, salt & freshly ground black pepper
2 chopped yellow onions
2 stalks celery, chopped
4 garlic cloves, chopped
2.5 quarts chicken stock
1 28-oz can whole tomatoes in puree, crushed
2-4 jalapeno peppers, seeded and minced
1 tsp cumin
1 tsp ground coriander seed
1/4-1/2 cup chopped cilantro
6 tortillas

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35-40 minutes, until done. When the chicken is cool enough to handle, shred the meat. Cover and set aside.

Meanwhile heat 3 Tbsp of olive oil in a large pot. Add the onions, celery, and carrots and cook over medium low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tbsp salt, 1 tsp pepper, and the cilantro. Cut the tortillas in half, then cut them crosswise into 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.