- olive oil
- kosher salt and freshly ground black pepper
- 1 onion, chopped
- 4 celery stalks, thinly sliced
- 4 carrots, thinly sliced
- 5 cloves garlic, chopped
- 1 jalapeno pepper, chopped
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 large (or 3 small) chicken breast halves, bone in, skin on
- 1 1/2 quarts chicken broth
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 1/4 cup chopped fresh cilantro leaves
- 4 corn tortillas, thinly sliced
- toppings (pick your faves or serve them all!): chopped avocado, tortilla chips, shredded cheese, limes, sour cream, cilantro, jalapeño
- Coat the bottom of a large stockpot or dutch oven with olive oil, then warm on the stove over medium heat. Sauté onion, celery, and carrots until they soften, about 8 minutes.
- Add garlic, jalapeño, cumin, and coriander, and stir to combine. Sauté for another two minutes, then add the chicken breast halves. Season liberally with salt and pepper, then pour chicken broth and tomatoes over chicken to cover. If the chicken isn't submerged, add water to cover. Add cilantro and tortilla strips.
- Bring to a boil, then reduce heat and let it all simmer for about 30 minutes. Cut into one piece of chicken to test for doneness. When the chicken is cooked through, remove from the soup pot and let cool on a cutting board for a few minutes. When cool enough to handle, remove and discard skin and bones, then use two forks to shred the chicken (or alternately, try my new stand mixer technique for shredding chicken that I demonstrate in this IGTV! Game-changing.) Return shredded chicken to pot and rewarm.
- Serve soup with all the garnishes and let everyone top their own soup. Eat!
**Freeze leftovers! Just thaw overnight in the fridge, then rewarm, covered, over low heat on the stove. You can also make this soup a full day or two ahead. I store it right in the dutch oven I cooked it in, covered in the fridge and rewarm when ready to eat.