Southwestern
Tortilla Soup
A community recipe for Tortilla Soup, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 3 tablespoons Olive Oil optional
- 1 Onion chopped
- 1 clove Garlic minced
- 1 can Tomatoes
- 1 can Tomato Paste
- 6 cups Chicken Stock Or Broth
- 1 tablespoon Cilantro or 1 teaspoon dried cilantro
- 2–3 pieces Chicken
- ½ teaspoon Salt optional
- ½ teaspoon Black Pepper
- 1 Jalapeno
- As needed Tortillas or tortilla chips
- As needed Monterey Jack or other Mexican cheeses
- As needed Black Olives
Make it
Method
- 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.
Source & rights
Where this recipe comes from
Adapted from “Tortilla Soup” by Wikibooks contributors, revision 4600878, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.