Mexican Chicken Soup

Name: Mexican Chicken Soup
Yield: 6
Ingredients: 4 split (2 whole) chicken breasts, bone in, skin on; Good olive oil; Kosher salt and freshly ground black pepper; 2 cups chopped onions (2 onions); 1 cup chopped celery (2 stalks); 2 cups chopped carrots (4 carrots); 4 large cloves garlic, 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 ground coriander seed; 1/4 to 1/2 cup chopped fresh cilantro leaves, optional; 6 (6-inch) fresh white corn tortillas; For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Mexican Chicken Soup was pinched from <a href="https://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe-1948662" target="_blank" rel="noopener">www.foodnetwork.com.</a>

INGREDIENTS

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4 split (2 whole) chicken breasts, bone in, skin on

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Good olive oil

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Kosher salt and freshly ground black pepper

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2 cups chopped onions (2 onions)

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1 cup chopped celery (2 stalks)

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2 cups chopped carrots (4 carrots)

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4 large cloves garlic, chopped

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2 1/2 quarts chicken stock, preferably homemade

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1 (28-ounce) can whole tomatoes in puree, crushed

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2 to 4 jalapeno peppers, seeded and minced

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1 teaspoon ground cumin

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1 teaspoon ground coriander seed

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1/4 to 1/2 cup chopped fresh cilantro leaves, optional

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6 (6-inch) fresh white corn tortillas

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For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

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