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Serves 4 – 6 people
3 or 4 large split chicken breasts – bone in, skin on
3 TBSPs. canola or olive oil
4 tsps. kosher salt
2 tsps. ground black pepper
3 TBSPs. olive oil
2 large onions – peeled and chopped
6 garlic cloves – smashed, peeled and chopped
4 jalapeno peppers – seeds removed and chopped
4 medium size carrots – peeled and chopped
2 large stalks celery – chopped
1 can (28 ounces) whole peeled tomatoes
1 tsp. ground coriander seed
1 tsp. ground cumin
1 tsp. dried basil
4 cans (14.5 ounces each) chicken broth or 6 cups chicken stock
2 cups filtered water
5 (6 inch) white or yellow corn tortillas – sliced and chopped into 1-inch squares
½ cup chopped cilantro
2 tsps. coarse sea salt or to taste
½ tsp. ground black pepper
Corn tortilla chips – to serve on the side

Optional Toppings
3 large ripe Avocado – peeled seeded and cut into chunks (allow ½ avocado per person)
Grated sharp cheddar cheese or Pepper Jack Cheese
Sour cream
Remove chicken from the package and rinse under cold running water. Pat dry with paper towels. And place chicken in a heavy duty baking sheet.
Pour a little bit of oil – canola or olive oil on each chicken breast and rub the oil all over the chicken breast.
Generously season the chicken breasts with kosher salt and ground black pepper. Season them on both sides.


Preheat the oven at 400°F.

Roast chicken breasts at 400°F for 50 minutes.
(Prepare all the vegetables needed while the chicken is roasting in the oven.)

Tear the chicken meat off the bones. Shred the chicken with your hands or tear them into chunks. Place chunks or shredded chicken in a bowl and cover with plastic wrap. Set aside while you prepare the other ingredients.

Discard bones and skins.

Heat a large pot and add 3 tablespoons olive oil.

Saute chopped onions until translucent.

Add garlic and saute few more minutes.

Add chopped celery, carrots, and jalapenos.

Stir and saute for five minutes.

Add the whole tomatoes. Break ‘em into chunks using a spatula.

Add the chicken broth, plus 2 cups of water.

Add 1 tsp. ground coriander seed, 1 tsp. ground cumin and 1 tsp. dried basil.

Stir the mixture.

Cover pot and bring soup to a boil over medium heat. Once the soup is boiling, add the chopped corn tortillas.

Cover and simmer soup until vegetables are tender. And soup is slightly thick. About 20 minutes.

Add the shredded chicken to the soup and simmer again for another 15 minutes.

Taste to see how much salt is needed. Otherwise, add 2 teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Serve warm with your favorite corn tortilla chips on the side.

Top each bowl of soup with chunks of avocado.

And for richer, heartier soup, top each bowl with shredded cheddar cheese and sour cream.

Tess’ Kitchen Secrets:
#1 – Avocado chunks make this soup taste creamier. The creaminess comes when you take a spoonful of the soup with a small chunk of avocado.

#2 – Shredded Cheddar or Pepper Jack Cheese takes this soup to another level.

#3 – Corn tortilla chips is a great accompaniment to the soup. It makes the soup less serious, even though it is. And makes the soup fun to eat.

Enjoy and Happy Cooking!