CHICKEN NACHO SOUP

Chicken Nacho Soup image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

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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

Steps:

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.