Subj : Crockpot Chicken - 17
To   : All
From : Dave Drum
Date : Tue Nov 05 2024 02:58 pm

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

MMMMM

... I hate it when I gain 10 lbs for a role then realise I'm not an actor.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)