Tortilla Soup

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.

Ingredients

• 3 tablespoons olive oil (optional)
• 1 onion, chopped
• 1 clove garlic, minced
• 1 can (15 ounces) diced tomatoes
• 1 can (6–8 ounces) 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

Steps

1. Place oil, chopped onion, minced garlic, tomatoes, tomato paste, cilantro, chicken, stock, salt, pepper, and jalapeño/red pepper in a crock pot. Cook on low for 6–9 hours.
2. When chicken is cooked, remove from soup, coarsely chop, and return to soup.
3. Serve soup in individual bowls with chips, cheese and olives to garnish.
4. Sauté the onion and garlic in olive oil prior to adding other ingredients.
5. Simmer on medium heat until chicken is cooked thoroughly and otherwise follow slow cooker directions.

More recipes with onion, garlic, tomatoes, tomato paste, broth or stock, cilantro, chicken, tortillas, monterey jack cheese or olives

Adapted from “Tortilla Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.