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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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