1 medium onion, finely chopped (about 2 cups)
3 stalks celery, finely chopped (about 1 cup)
3 carrots, peeled and finely chopped (about 1 cup)
2 cloves garlic, minced
6 cups chicken broth
1 (14 ounces) can of crushed tomatoes
1 jalapeno pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro, optional
3 cups cooked chicken, cubed or shredded (about 1 pound uncooked)
Avocado, cheese, sour cream, and tortilla chips, for serving, optional
In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally until the vegetables have softened and the onion has started to brown, about 10 minutes.
Add the garlic and stir until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeno, cumin, coriander, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Serve, offering avocado, cheese, sour cream, and tortilla chips on the side.