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 15 ounce can of diced tomatoes
- 1 6-8 ounce can of tomato paste
- 6 cups chicken stock, broth, or bullion
- 1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro
- 2-3 pieces of boneless, skinless chicken, raw or frozen
- ½ tsp 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
Slow Cooker Procedure
- Place oil, chopped onion, minced garlic, tomatoes, tomato paste, cilantro, chicken, stock, salt, pepper, and jalapeño/red pepper in the crock pot and 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.
- Soup can be made without crock pot/slow cooker on stove. Simply 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.