CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b2517   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Chicken Tortilla Soup   
    Categories: Poultry, Vegetables, Chilies. he, Fruits   
         Yield: 5 servings   
       
         5 lg Plum tomatoes; cored and   
              - halved   
         1    White onion; peeled,   
              - quartered   
        12 oz Cherry tomatoes   
         8 cl Garlic; unpeeled   
         2    Jalapenos; stemmed, halved,   
         1    Seeded & de-ribbed   
         2 tb Vegetable 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 inches 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   
     jalapeños, 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, jalapeños 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   
        
     Uncle Dirty Dave's Archives   
       
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