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Ingredients

• 4 split chicken breasts, bone in, skin on
• good olive oil
• kosher salt and freshly ground black pepper
• 2 cups chopped yellow onion (2 onions)
• 1 cup chopped celery (2 stalks)
• 4 cups chopped carrots (4 carrots)
• 4 large garlic cloves, chopped
• 2 1/2 quarts chicken stock, preferably homemade
• 1 (28 ounce) can whole tomatoes in puree, crushed
• 2 to 4 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon coriander seed
• 1/4 to 1/2 cup chopped cilantro (optional)
• 6 (6-inch) white corn tortillas
• Garnish:
• sliced avocado
• sour cream
• grated Cheddar cheese
• tortilla chips

Description

This Recipe, Like Many Of My Favorites, Comes From One Of The Several Cookbooks Written By Ina Garten. This Is A Nice Twist On Everyone's Old Standby, Chicken Soup.

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