Chicken Nacho Soup

Chicken Nacho Soup

Photo by Charlene F.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon tomato paste

  • 1

    14 .5-ounce can diced tomatoes (preferably fire-roasted)

  • 1

    large russet potato, peeled and diced

  • 1

    zucchini, cut into ¾-inch pieces

  • ½

    white onion, finely diced

  • 1

    small jalapeno pepper, finely chopped, plus slices for topping (remove seeds for less heat)

  • 1

    clove garlic, finely chopped

  • 1

    teaspoon dried oregano

  • ½

    teaspoon ground cumin

  • 3

    sprigs cilantro

  • 1

    15 -ounce can hominy, drained and rinsed

  • ¾

    cup crushed tortilla chips, plus whole chips for topping

  • 4

    cups low-sodium chicken broth

  • Kosher salt

  • pounds skinless, boneless chicken breasts, cut into ¾-inch pieces

  • 8

    ounces American cheese diced

  • ½

    cup milk

Directions

Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes. Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.


Nutrition

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