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 peppers, 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.