Tortilla Soup is a traditional southwestern dish and an excellent way to finish tortillas that have begun to go stale. It works well as a soup before a meal or as the meal itself. Turkey or pork may be used in place of chicken. Alternative garnishes, such as avocado and green onions, also work well.
- 3 tablespoons olive oil (optional)
- 1 onion, chopped
- 1 clove garlic, minced
- 1 can (15 ounces) diced tomatoes
- 1 can (6–8 ounces) of tomato paste
- 6 cups chicken stock or broth
- 1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro
- 2–3 pieces raw boneless, skinless chicken
- ½ teaspoon salt (optional)
- ½ teaspoon freshly-ground black pepper
- 1 jalapeno, seeded and diced, or ½ teaspoon dried cayenne pepper (optional, Tabasco sauce can be added to individual bowls to adjust heat to taste)
- Crunchy tortillas or tortilla chips
- Grated Monterey Jack or other Mexican cheeses
- Sliced black olives
Variation I – Slow cooker Edit
- Place oil, chopped onion, minced garlic, tomatoes, tomato paste, cilantro, chicken, stock, salt, pepper, and jalapeño/red pepper in the crock pot. Cook on low for 6–9 hours.
- When chicken is cooked, remove from soup, coarsely chop, and return to soup.
- Serve soup in individual bowls with chips, cheese and olives to garnish.
Variation II – Stovetop Edit
- Sauté the onion and garlic in olive oil prior to adding other ingredients.
- Simmer on medium heat until chicken is cooked thoroughly and otherwise follow slow cooker directions.