Chicken Nacho Soup

Total Time:
8 hr 20 min
Prep:
20 min
Cook:
8 hr

Yield:
4 servings
Level:
Easy

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
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.

Photograph by Christopher Testani


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