• Ctockpot N.Y. Times - 22

    From Dave Drum@1:18/200 to All on Fri Mar 29 16:07:08 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow-Cooker Chicken Tortilla Soup
    Categories: Poultry, Vegetables, Chilies, Herbs
    Yield: 5 servings

    5 lg Plum tomatoes; cored,
    - halved
    1 White onion; peeled,
    - quartered
    12 oz Cherry tomatoes
    8 cl Garlic; (unpeeled)
    2 Jalapenos; stemmed, halved,
    1 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 Boned, skinned chicken
    - thighs
    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.

    By: Sarah DiGregorio

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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