Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes. When the chicken is cool discard the skin and bones and shred the meat. Cover and set aside. Meanwhile, heat 3 TBL 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, salt to taste(beware of salty broth), 1 tsp pepper, and the cilantro. Cut the tortillas in 1/2 inch strips and add to the soup. Bring to a boil and lower to 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.