Chicken Nacho Soup

Name: Chicken Nacho Soup
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 8 h 50 min
Yield: 1 Batch, 4 serving(s)
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

Submitted by Snoozlepip

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

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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

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.
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.

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RECIPE SUBMITTED BY

Snoozlepip

I am a Pennsylvania country girl, transplanted to the Maryland Metro area since 1988. I have always loved cooking and trying new recipes. I recently found out I am gluten and dairy sensitive, and have been put on a very restricted diet. At first, this was crushing! But . . . I still love to cook and try new recipes, NOW I get to experiment with alternatives, and substitutions in my old recipes. If you have any yummy suggestions, pass them on. I'd love to try them.

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