Lynn's Recipes - Mexican Chicken Soup

Ingredients

• 4 split (2 whole) chicken breasts, bone in, skin on
• Olive Oil
• Salt
• Pepper
• 1 cup celery, chopped (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, shopped
• 2-1/2 quarts chicken stock
• 1 (28 ounce) can whole tomatoes in puree, crushed
• 2 -- 4 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• ¼-1/2 cup chopped fresh cilantro leaves, optional
• 6 (6 inch) corn tortillas