Barefoot Contessa’s Mexican Chicken Soup

  4      (2 whole)     chicken breasts, bone in, skin on 
                       olive oil
                       kosher salt and freshly ground black pepper
  2      cups          chopped onion 
  1      cup           chopped celery 
  2      cups          chopped carrots 
  4      lg. cloves    garlic, chopped
 10      cups          chicken stock 
  1      can (28 oz)   diced tomatoes 
   2 - 4                    jalapeno's, seeded and minced
  1      tsp           ground cumin
  1      tsp           ground coriander
  1/4 - 1/2       cup   fresh cilantro, chopped 
  6      6-inch        white or yellow corn tortillas
                       
For serving: 
sliced avocado, sour cream, shredded cheddar and tortilla chips

Place chicken breasts skin side up on baking sheet; rub with olive oil,
salt and pepper. Bake @ 350 degrees for 35-40 minutes or until cooked
through. When chicken is cool enough to handle, discard bones and skin;
shred meat. Cover and set aside.

Heat 3 Tbsp. olive oil in a large pot or Dutch oven. Add onion, celery and carrots; cook over medium-low heat until onions start to lightly brown. Add garlic; cook 30 seconds. Add chicken stock, tomatoes and puree, jalapeno's, cumin, coriander, 1 tsp. salt
(depending on saltiness of stock), and 1 tsp. pepper. 

Cut tortillas in half, then crosswise into 1/2" strips. Add to soup. Bring to a boil; lower
heat and simmer, uncovered, for 25 minutes. Add shredded chicken and cilantro; 
season to taste. 

Serve hot with sliced avocado, a dollop of sour cream, shredded cheddar and broken tortilla chips.