Whereas the origins of tortilla soup (often known as sopa Azteca or sopa de tortilla) might be traced to central Mexico, it has many variations, typically characterised by a brothy rooster base flavored with puréed roasted tomatoes, chiles and garlic, and topped with fried leftover tortillas and different garnishes. On this nontraditional slow-cooker model, tomatoes, onion, garlic and chile are charred beneath the broiler (on a foil-lined sheet pan, for straightforward clean-up), then go straight into the sluggish cooker, the place they add savory depth to the rooster soup. (No slow-cooker? Use the stovetop version of this recipe.)
