Heat the olive oil in a large pan over medium heat. Add in the onion, celery and carrots. Cook, stirring occasionally, until the vegetables are softened and tender (approximately 7-10 minutes).
Push the carrots and onions to one side of the pan and then add in the chicken and seasonings (coriander, cumin, salt and pepper).
Cook for approximately 4-6 minutes on each side until the chicken is slightly browned.
Add in the broth, tomatoes, jalapeño and corn.
Bring to a boil, reduce the heat and simmer for approximately 20 minutes.
Then stir in the fresh cilantro.
Serve topped with the sour cream and tortilla strips. Enjoy!
Notes
You can easily freeze this recipe to reheat for later. I like to freezer them in individual servings. Just make sure not to freezer tortilla strips in the soup as they will get soggy.