Chicken Nacho Soup

Submitted by Snoozlepip

"This recipe comes from the April 2014 issue of Food Network Magazine."

 

• Ready In: 8hrs 50mins
• Ingredients: 18
• Yields: 1 Batch
• Serves: 4

ingredients

• 1 tablespoon tomato paste
• 14 1⁄2 ounces 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 garlic clove, finely chopped
• 1 teaspoon dried oregano
• 1⁄2 teaspoon ground cumin
• 3 sprigs cilantro
• 15 ounces hominy, drained and rinsed
• 3⁄4 cup tortilla chips, crushed (plus whole chips for topping)
• 4 cups low sodium chicken broth
• 1⁄4 teaspoon kosher salt (to taste)
• 1 1⁄2 lbs boneless skinless chicken breasts (cut into 3/4-inch pieces)
• 2 tablespoons canola oil
• 8 ounces American cheese, diced
• 1⁄2 cup milk

directions

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 torilla chips, the chicken broth and 1/2 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 minutes longer.
2. Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve soup topped with tortilla chips, the cheese sauce, and sliced jalapeno.