Mexican Chicken Soup

My Brother has been sending me pictures of what he has been making for dinner so I finally took the hint... he wants to be on my blog. So in honor of the 100th post I give you this delicious recipe made by Matt and Rebekah. All for you Matt, all for you! (Maybe this will make more people visit this site, now that I have a guest writer. Don't all log on at once and cause the internet to crash!)Mexican Chicken Soup

2 chicken breasts(EVOO, S&P, cook for 40min at 350)

2 C chopped yellow onion

1 C chopped celery

2 C chopped carrots

4 garlic cloves chopped

2.5 quarts of chicken stock

1 28oz can of whole tomatoes in puree, crushed

2-4 jalapeno peppers

1 tsp ground cumin

1 tsp ground coriander seed

1/2 C chopped cilantro

6 (6inch) tortillas

garnish:

sliced avocado

sour cream

grated cheddar

tortilla chips

Cook chicken and let cool, then tear and separate meat from skin and boneHeat 3tblp's of EVOO and add carrots, celery, onions- cook until onions brown. Add garlic 30secs). Add chicken stock, tomatoes and puree, peppers, spices, and some salt and pepper, and cilantro. Cut tortillas in half and then cross wise into 1/2inch strips and add. Bring soup to boil and then simmer for 25min. Add chicken and season to taste.

...thanks Ina Garten