Chicken Nacho Soup - ★Cooking Recipes★

A warming slow cooker soup that's great on a cold day.
Directions for: Chicken Nacho Soup

Ingredients

1 Tbsp tomato paste

1 14.5-oz can diced tomatoes (preferably fire-roasted)

1 large russet potato, peeled and diced

1 zucchini, cut into 3/4" pieces

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 tsp dried oregano

tsp ground cumin

3 sprigs cilantro

1 15-oz can hominy, drained and rinsed

cup crushed tortilla chips, plus whole chips for topping

4 cups low-sodium chicken broth

Kosher salt

1 lb(s) skinless, boneless chicken breasts, cut into 3/4" pieces

8 oz American cheese, diced

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 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.

2. 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.

Source and Credits

Photograph by Christopher Testani

Recipe coutesy of Food Network Magazine

See more: Chicken, Poultry, Rice/Grain, Slow Cook, Soup