Cookbook:Tortilla Soup

| Southwestern U.S. cuisine

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.

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

Variation I – Slow cooker

 * 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.

Variation II – Stovetop

 * 1) Sauté the onion and garlic in olive oil prior to adding other ingredients.
 * 2) Simmer on medium heat until chicken is cooked thoroughly and otherwise follow slow cooker directions.