4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onion (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrot (4 carrots)
4 large garlic cloves, 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
¼ to ½ cup fresh cilantro leaves, optional
6 (6-inch) fresh corn tortillas
For serving: sliced avocado, sour cream, grated cheddar cheese and tortilla chips