Mexican Chicken Soup

Ingredients:
4 split(2 whole) chicken breasts, bone in, skin on
Olive oil
salt and pepper
2 cups chopped onions(about 2 reg.size onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 Lrg. cloves of garlic, minced
2 1/2 quarts chicken stock
1 (28-ounce) can whole tomatoes in puree, crushed
2-4 jalapeno peppers, seeded, minced
1 teas. ground cumin
1 teas. ground coriander seed
1/4-1/2 cup chopped fresh cilantro
6(6inch) fresh white corn tortillas

Instructions:
Preheat oven to 350 degrees F.
*Place the chicken breasts skin side up on a cookie sheet. Rub with olive oil, sprinkle with salt and pepper(I also sprinkle chili powder) roast for 35-40 min, until done. When chicken is cool enough to handle, discard the skin and bones, shred the meat, cove and set aside.

Meanwhile, heat 3 tablespoons of olive oil in large pot. Add the onions, celery, and carrots. Cook over med-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook 30 seconds. Add the chicken stalk, tomatoes with puree, jalapenos, cumin, coriander, salt, pepper, and cilantro if using. Cut the tortillas in 1/2 then cut them crosswise into 1/2 inch strips and add to the soup. Bring to a boil, then lower the heat and simmer for 25 min. Add the shredded chicken, and season to taste. Serve the soup hot, topped with sliced avocados, a dollop of sour cream, and grated cheddar cheese.

***This is a recipe I found online. The first time I made it, it was good, but took me a while and I didn't like the leftovers. The next time I made it, I used leftover chicken that I had made, shredded and then froze(that was a HUGE time saver) I also left out the tortillas, and added potatoes to the soup! The tortillas weren't good the next day. The potatoes gave it the thickness it needed and then we ate the soup with flour tortillas on the side.