Mexican Chicken Soup

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

Good olive oil

Kosher salt and freshly ground black pepper

chopped onions (2 onions)

chopped celery (2 stalks)

chopped carrots (4 carrots)

large cloves garlic, chopped

chicken stock, preferably homemade

whole tomatoes in puree, crushed

to 4 jalapeno peppers, seeded and minced

ground cumin

ground coriander seed

to ½ cup chopped fresh cilantro leaves, optional

(6-inch) fresh white corn tortillas

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