Ingredients

• 2 chili pepper(s), your preferred type, stemmed and seeded
• 1/2 cup of water, hot
• 2 tomatillos, husked and washed
• 1 can of tomato(s), crushed
• 1/2 onion, small, diced
• 1 clove of garlic, minced
• 1 carrot(s), finely diced
• 2 chicken, breasts
• 2 teaspoons of salt, coarse
• 5 cups of broth, chicken
• 2 cups of water
• 1/4 cup of cilantro, chopped
• 3 corn tortillas
• 2 tablespoons of Vegetable oil
• avocado, diced
• limes, cut into wedges

Instructions

1. Prepare the chilies Heat skillet over medium-high heat. Toast the chilies on both sides occasionally pressing and turning with the spatula until they are soft and blistered. Remove from pan and cool. Tear them to small pieces with a knife and place in a heat proof bowl. Pour the hot water over and allow them to soak for 30 minutes.

2. Prepare tomatillos Over medium high heat, sauté until slightly charred on all sides.

3. Blend In a blender, combine chilies with liquid, tomatillos, tomatoes, onion and garlic. Puree until very smooth. Pour into slow cooker.

4. Add remaining ingredients Add the carrot, chicken, salt, broth and water - stir.

5. Cook Cook on low for 4 hours or until chicken is tender.

6. Prepare tortillas Cut tortillas in half, then into strips. Fry in skillet until crisp and drain on paper towels.

7. Shred Remove the chicken from the slow cooker. If you used bone in, remove the skin and bones. Shred and return to the broth. Add the cilantro, adjust the seasoning and cook for 30 more minutes.

8. Serve Ladle into bowls, top with fried tortilla pieces and avocado with lime wedges on the side.