Chicken Nacho Soup

By á-9182

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 3/4-inch pieces
• 1/2 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
• 1/2 teaspoon ground cumin
• 3 sprigs cilantro
• 1 15 -ounce can hominy, drained and rinsed
• 3/4 cup crushed tortilla chips, plus whole chips for topping
• 4 cups low-sodium chicken broth
• Kosher salt
• 1 1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
• 8 ounces American cheese diced
• 1/2 cup milk

Preparation

Step 1

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.