Mexican Chicken Soup

4 Gold Kist Farms* boneless,skinless split chicken breasts
Good olive oil
Kosher salt
Freshly ground black pepper
2 cups chopped onions
1 cup chopped celery
2 cups chopped carrots
4 large garlic cloves, chopped
2 1/2 quarts homemade chicken stock
1 28-ounce can whole tomatoes in puree, crushed
2-4 jalapeño peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4-1/2 cup chopped fresh cilantro (optional)
6 6-inch fresh white corn tortillas
FOR TOPPING
Sliced avocado, sour cream,grated Cheddar cheese and broken tortilla chips

1. Preheat oven to 350°F.
2. Place chicken breasts on a sheet pan. Rub with olive oil and sprinkle with salt and pepper to taste. Roast for 30 minutes, or until done. When the chicken is cool enough to handle, shred the meat. Cover and set aside.
3. Meanwhile, heat 3 tablespoons olive oil in a large pot. Add onions, celery and carrots, and cook over medium-low heat for 10 minutes, or until onions start to brown. Add garlic and cook for 30 seconds.
4. Stir in chicken stock, tomatoes with their puree, jalapeños, cumin, coriander, 1 tablespoon salt (depending on saltiness of chicken stock),1 teaspoon pepper and cilantro, if using.
5. Cut tortillas in half and then crosswise into 1/2-inch strips and add to the soup.
Bring soup to a boil, then lower heat and simmer for 25 minutes.
6. Add shredded chicken and season to taste.
7. Serve hot topped with avocado, sour cream, cheese and tortilla chips.
Makes 6-8 servings.