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Mexican Chicken Soup


*4 split (2 whole) chicken breasts, bone in, skin on
*Good olive oil
*Kosher salt and freshly ground black pepper
*2 cups chopped onions (2 onions)
*1 cup chopped celery (2 stalks)
*2 cups chopped carrots (4 carrots)
*4 large cloves garlic, chopped
*2 1/2 quarts chicken stock, preferably homemade
*1 (28-ounce) can whole tomatoes in puree, crushed
*2 to 4 jalapeno peppers, seeded and minced
*1 teaspoon ground cumin
*1 teaspoon ground coriander seed
*1/4 to 1/2 cup chopped fresh cilantro leaves, NOT optional
* 6 (6-inch) fresh white corn tortillas



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