INGREDIENTS
28 oz
canned tomatoes
2 cups
carrots
1 cup
celery
2
chicken breasts
2 1/2 qt
chicken stock
1/4 cup
fresh cilantro leaves
4 large cloves
garlic
1 tsp
ground coriander seed
1 tsp
ground cumin
2
jalapeno peppers
8 servings
kosher salt
8 servings
olive oil
2 cups
onions
6 6-inches
white corn tortillas