Sunday, April 9, 2017

April Cooking -- Slow Cooker Tortilla Soup

1 tablespoon vegetable Oil
2 tomatoes, about 12 ounces, cored and chopped medium
1 onion, minces
2 jalapeño chiles, stemmed, seeded, and minced
6 cloves garlic, minced
4 teaspoons minced canned chipotle chile in adobo
1 tablespoon tomato paste
8 cups low sodium chicken broth
10 cilantro stems, tied together with twine
1 1/2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper

4 cups crushed Tortilla chips
2 cups shredded Monterey Jack cheese
1 ripe avocado, pitted and cut into 1/2 inch pieces
1/2cup minced fresh cilantro

1. Heat oil in a 12 inch skillet over medium-high heat until shimmering. Add tomatoes, onion, and half of jalapeños and cook until onion is softened and browned, about 8 minutes. Stir in garlic, 1 tablespoon chipotles, and tomato paste and cook until fragrant, about 30 seconds. Stir in 1 cup broth, scrapping up any browned bits; transfer to slow cooker.

2. Stir in remaining 7 cups of broth and cilantro stems. Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low.

3. Transfer chicken to cutting board and shred into bite-sized pieces.  Let Soup settle for about five minutes, then remove fat from surface using a large spoon. Discard cilantro stems.

4. Stir in shredded chicken, remaining teaspoon chipotle and remaining jalapeño and let sit for 5 minutes.  Season with salt and pepper to taste. Place crushed chips in the bottom of serving bowls, ladle soup over too, and serve with cheese, avocado, sour cream, and   cilantro