In a large stockpot heat oil. Then add chicken. Let cook, stirring occasionally until brown., About 3 minutes. Meanwhile, in a bowl combine tomatoes, onions, jalapeno peppers and garlic. Stir in tomato mixture to stockpot when chicken is browned. Season with salt and pepper and let cook another 3 to 4 minutes. Then add cumin, coriander, chili powder and cilantro. Add stock and bring to a boil, and break up the 2 whole tortillas and place in stockpot. This will thicken the soup, then let simmer for 45 minute to an hour. To serve ladle into bowls and garnish with fried tortilla strips.
Yield: 4 servings