Tortilla soup

• 4 split chicken breats, bone in, skin on
• good olive oil
• Kosher salt and ground pepper
• 2 cups chopped onions
• 1 cup chopped celery
• 2 cups chopped carrots
• 4 large cloves of garlic chopped
• 2 1/2 quarts chicken stock
• 1 28-oz can whole tomatoes in puree
• 2-4 jalapeno peppers seeded and minced
• 1 tsp cumin
• 1 tsp ground coriander seed
• 1/4 to 1/2 cups freshly chopped cilantro
• 6 6 inch fresh whit corn tortillas

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with slat and pepper, and roast for 35 to 40 minutes. When the chicken is cool discard the skin and bones and shred the meant. Cover and set aside.

Meanwhile, heat 3 TBL of olive oil in a large pot. Add theh 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.