INGREDIENTS
2
chicken breasts
1 serving
olive oil
1 serving
kosher salt and pepper
2 cups
onions
1 cup
celery
2 cups
carrots
4 larges
garlic cloves
2 1/2 qt
chicken stock
28 oz
canned tomatoes
2
to 4 jalapeno peppers
1 tsp
ground cumin
1 tsp
ground coriander seed
1/4 cup
cilantro
6 6-inches
corn tortillas