INGREDIENTS
2
Chicken breasts
1 cup
Carrots
1/2 cup
Celery
1/4 cup
Cilantro, fresh leaves
2 cloves
Garlic
1
Jalapeno pepper
1 cup
Onions
14 oz
Tomatoes, canned
1 qt
Chicken stock
2 tbsp
Avocado oil
1/2 tsp
Chili powder
1/2 tsp
Coriander seed, ground
1/2 tsp
Salt
1/2 tsp
Cumin, ground
4
(6-inch) white corn tortillas