Coat the bottom of a large stockpot or dutch oven with olive oil, then warm on the stove over medium heat. Sautée onion, celery, and carrots until they soften, about 8 minutes.

Add garlic, jalapeño, cumin, and coriander, and stir to combine. Sauté for another two minutes, then add the chicken breast halves. Season liberally with salt and pepper, then pour chicken broth and tomatoes over chicken to cover. If the chicken isn’t submerged, add water to cover. Add cilantro and tortilla strips.

Bring to a boil, then reduce heat and let it all simmer for about 30 minutes. Cut into one piece of chicken to test for doneness. When the chicken is cooked through, remove from the soup pot and let cool on a cutting board for a few minutes. When cool enough to handle, remove and discard skin and bones, then use two forks to shred the chicken.

Return shredded chicken to pot and rewarm.

Serve soup with all the garnishes and let everyone top their own soup. Eat!