MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Chicken Tortilla Soup
 Categories: Poultry, Vegetables, Chilies, Herbs
      Yield: 4 servings
 
      5 lg Plum tomatoes; cored,
           - halved
      1    White onion; peeled,
           - quartered
     12 oz Cherry tomatoes
      8 cl Garlic; unpeeled
      2    Jalapenos; stemmed, halved,
           - seeded & de-ribbed
      2 tb Oil
      2 tb Tomato paste
  2 1/2 ts Ground cumin
      2 ts Dried oregano
  1 1/2 ts Coarse kosher salt; more to
           - taste
      1 ts Onion powder
      1 ts Garlic powder
      4 c  Chicken broth or stock
      2    Carrots, peeled, halved
           - lengthwise, thin sliced
  1 1/2 lb Chicken thighs; boned,
           - skinned
      1    Avocado; peeled, pitted,
           - diced
      1    Lime
           Tortilla chips
           Any combination of hot sauce
           - cilantro and queso fresco,
           - for topping
 
  Heat a broiler with a rack 4" to 6" from the heat
  source. Line a sheet pan with foil, add the plum
  tomatoes and arrange them in an even layer, cut sides
  up. Add the onions, cherry tomatoes, garlic and
  jalapenos, distributing them evenly, and broil for 15
  minutes, checking and rotating the pan every 5 minutes
  to make sure the vegetables are charring and blistering
  evenly. (The vegetables should be blackened in spots,
  slumped and sizzling. Many of the cherry tomatoes will
  have burst.)
  
  Discard the garlic skins, then roughly chop the onion,
  garlic, jalapenos and plum tomatoes, transferring them
  to a 5 to 8 quart slow cooker. Transfer the cherry
  tomatoes and any juices to a separate bowl and
  refrigerate.
  
  Stir the oil, tomato paste, cumin, oregano, salt, onion
  powder and garlic powder into the slow cooker, followed
  by the chicken broth, carrots and chicken thighs. Cover
  and cook on low for 5 hours.
  
  Before serving, fold the avocado into the cherry
  tomatoes; season with a pinch of salt and the juice of
  half the lime.
  
  In the slow cooker, coarsely shred the chicken with two
  forks. Add the juice of the remaining lime half, and
  season to taste with salt.
  
  Serve the soup in bowls topped with crushed tortilla
  chips and spoonfuls of the tomato-avocado salsa. Pass
  hot sauce, queso fresco and/or cilantro at the table, if
  desired.
  
  Recipe by Sarah DiGregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM