CROCKPOT TORTILLA SOUP

I have a stovetop version of tortilla soup that cooks up pretty quickly, but here is a crockpot version. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

1 Tb. vegetable oil (or reasonable substitute)
2 tomatoes (about 12 ounces), cored and chopped medium
1 onion, minced
2 jalapeño chiles, stemmed, seeded, and minced (less if sensitive to spicy foods)
6 garlic cloves, minced
4 tsp. minced canned chipotle chile in adobo (found in the Hispanic foods aisle at grocery store--use less if you are sensitive to spicy foods)
1 Tb. tomato paste
8 cups low-sodium chicken broth
10 cilantro stems, tied together with kitchen twine (you can skip tying them together but you will have a harder time fishing them out of the soup)
1 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
Salt and pepper

Garnishes
4 cups crushed tortilla chips
2 cups crumbled Cotija cheese or shredded Monterey Jack cheese (about 8 ounces)
1 ripe avocado, pitted and cut into 1/2-inch pieces
1/2 cup sour cream
1/2 cup minced fresh cilantro
Lime wedges, for serving

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add tomatoes, onion, and half of jalapeños and cook until onion is softened and browned, 8 to 10 minutes. Stir in garlic, 1 tablespoon chipotles (less if sensitive to spicy food), and tomato paste and cook until fragrant, about 30 seconds. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

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

Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard cilantro stems.

Stir in shredded chicken, remaining jalapeños  and remaining teaspoon chipotles and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Place tortilla chips in serving bowls, ladle soup over top, and serve with cheese, avocado, sour cream, cilantro, and lime wedges.