Chicken tortilla soup

Name: Chicken tortilla soup
Total time: 120 min
Ingredients: 1 1/2 oz whole cumin seed (about 3/4 bottle); .4 oz whole coriander seeds (about 1/2 bottle); Extra-virgin olive oil; Cloves from 1 head of garlic, peeled; 3-4 jalapeño peppers, seeded; 3-4 yellow onions, peeled and cut in quarters; 12 plum tomatos, trimmed and cut in half; 1 t sea salt; 4 49-oz cans of chicken stock; 3-4 pounds of boneless, skinless chicken thighs; 5 red and yellow roast bell peppers or 2 jars of roasted peppers drained and cut into 1/2-3/4″ squares; 8-10 small zucchini, washed and trimmed; 8 ears of corn, husked and kernels removed; .1 oz dried oregano ( about 1/4 bottle); Cooked rice (optional); Diced avocado; Cilantro, roughly chopped; Shredded Mexican cheese blend; Chopped tomatoes; Tortilla chips; Lots of lime wedge

somethingnewfordinner.com

A family favorite, this chicken tortilla soup gets extra flavor from toasting and hand-grinding the spices. An array of garnishes make it fun to eat. If you don't eat the whole pot it freezes...

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Ingredients

1 1/2 oz whole cumin seed (about 3/4 bottle)
.4 oz whole coriander seeds (about 1/2 bottle)
Extra-virgin olive oil
Cloves from 1 head of garlic, peeled
3-4 jalapeño peppers, seeded
3-4 yellow onions, peeled and cut in quarters
12 plum tomatos, trimmed and cut in half
1 t sea salt
4 49-oz cans of chicken stock
3-4 pounds of boneless, skinless chicken thighs
5 red and yellow roast bell peppers or 2 jars of roasted peppers drained and cut into 1/2-3/4″ squares
8-10 small zucchini, washed and trimmed
8 ears of corn, husked and kernels removed
.1 oz dried oregano ( about 1/4 bottle)
Cooked rice (optional)
Diced avocado
Cilantro, roughly chopped
Shredded Mexican cheese blend
Chopped tomatoes
Tortilla chips
Lots of lime wedge