Tortilla Soup
Photo: Elizabethcasasola, CC BY-SA 4.0
Tortilla soup is a tomato and chicken broth that gives stale tortillas a second job. This version leaves everything to a slow cooker, so the chicken turns tender while you are out, and you only shred it at the end. The garnishes carry the dish: crisp chips, melting Monterey Jack and salty olives. Heat is adjustable, with jalapeno or cayenne in the pot and Tabasco left for each bowl.
Instructions
For the slow cooker version, put the oil, onion, garlic, tomatoes, tomato paste, cilantro, chicken, stock, salt, pepper and jalapeno or cayenne into the crock pot. Stir briefly so the tomato paste loosens into the stock.
Cover and cook on low for 6 to 9 hours, until the chicken is cooked through and tender.
Lift the chicken out of the pot, chop it coarsely, and stir it back into the soup.
Ladle the soup into individual bowls and top with tortilla chips, grated cheese and sliced olives. Add a few drops of Tabasco at the table if you want more heat.
For a stovetop version, first sauté the onion and garlic in the olive oil in a large pot until softened. Add the remaining ingredients, then simmer over medium heat until the chicken is cooked through, and finish as above.
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