Crockpot Chicken Nacho Soup

Crockpot Chicken Nacho Soup

Crockpot Chicken Nacho Soup
 
Crockpot Chicken Nacho Soup
Recipe By:

Ingredients
  • 1 T. tomato paste
  • 1 (14.5-oz.) can diced fire-roasted tomatoes
  • 1 large russet potato, peeled and diced
  • 1 zucchini, cut into ¾” pieces
  • 1 medium onion, finely diced
  • 2 jalapenos, seeded and finely chopped (save some slices for topping)
  • 1 T. minced garlic
  • 1 t. dried oregano
  • 1 t. ground cumin
  • 3 sprigs fresh cilantro
  • 1 (15-oz.) can hominy, drained and rinsed
  • 1 c. crushed tortilla chips, save some whole chips for topping
  • 4 c. chicken broth
  • Salt, red/black pepper
  • 1 ½ lbs. skinless, boneless chicken tenders, cut into ¾” pieces
  • 8 oz. American cheese, diced
  • ½ c. milk

Instructions
  1. Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in 6 qt. crock pot.
  2. Add the crushed tortilla chips, broth and about 1 t. salt.
  3. Cover and cook on LOW for 7 ½ hours.
  4. Add the chicken and cook for another 30 minutes.
  5. Combine cheese and milk in microwave-safe bowl. Microwave, whisking occasionally, until melted and smooth, about 2-3 minutes.
  6. Ladle soup into bowls, top with tortilla chips, cheese sauce and sliced jalapenos.

 

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