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
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