1 ½poundsboneless skinless chicken thighs, trimmed of extra fat
Kosher or coarse salt and freshly ground pepper to taste
1cupfresh parsley leaveschopped
128-ounce can diced or crushed tomatoes with their juice
3cupschicken brothpreferably low sodium
Cut the chicken thighs into 1 to 2 inch pieces and place them in a food processor. Pulse until well chopped, but don't let it become a paste; you want tiny pieces of chicken.
Heat a large pot over medium high heat. Add the olive oil, then add the chicken and the onions and saute for 5 minutes until the chicken is almost cooked through, and the onions are golden. Add the coriander, cumin, salt and pepper and stir to combine. Add the parley, tomatoes, and chicken broth and bring to a simmer. Simmer the soup for about 10 minutes, and serve hot.