Chicken Tortilla Soup

4 chicken breasts
Olive oil
Salt and pepper
2 cups chopped onions
1 cup chopped celery
4 cups chopped carrots
4 minced garlic cloves
2 1/2 qts chicken stock
1 (28 oz.) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced (optional)
1 tsp. ground cumin
1 tsp. coriander seed
1/4 to 1/2 cup chopped cilantro

Cook chicken in olive oil and season with salt and pepper. Cube chicken and set aside. Heat 3 Tbsp. olive oil in large pot. Add onions, celery, and carrots and cook for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds. Add chicken stock, tomatoes with puree, jalapenos, cumin, coriander, 1 Tbsp. salt, 1 tsp. pepper, and cilantro. Bring soup to boil, then lower heat and simmer for 25 minutes. Add chicken. To serve add sliced avocado, sour cream, shredded cheese and tortilla chips or strips.