In a large saucepan, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Stir in the garlic until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeño, cumin, and coriander.
Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Season to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve, offering, cheese, sour cream, avocado, and tortilla chips or your favorite toppings.
Chicken: If you don't have any leftover chicken on hand, learn how to poach chicken breasts (it'll be ready by the time you need to add the chicken to the soup).
Cilantro: If you're not a fan of cilantro, just leave this out entirely.
Yield: This recipe makes 6 hearty servings of about 1 1/2 cups of soup per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.