Chicken Tortilla Soup

1 large chopped onion
2 stalks celery, chopped
2 large carrots, chopped
4 cloves of garlic, minced
2- 32 ounce boxes chicken stock
1- 28 ounce can crushed tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper (optional)
1/2 cup chopped fresh cilantro
6 corn tortillas
salt and pepper
Rotisserie chicken, shredded (I only use the white meat)

avocado, shredded cheese, sour cream, cilantro, and broken tortilla chips for garnish

Heat 2 tablespoons of olive oil in a large pot in a large pot and add the onions, celery, and carrots.  Cook over medium heat for 5 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes, cumin, coriander, 1 tablespoon salt, and 1 teaspoon pepper.  Cut the tortillas into strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 15-20 minutes. The tortillas will thicken the soup.  Add the shredded chicken and cilantro, then season to taste. Serve the soup hot topped with avocado, sour cream, cilantro, broken tortilla chips, and grated cheese.