Tortilla Soup
| Southwestern U.S. cuisine
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
Instructions
- Not listed yet.