MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Crockpot Chicken Nacho Soup
| Crockpot Chicken Nacho Soup | Print |
Recipe By: Alice Morrow
Crockpot Chicken Nacho Soup
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
- Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in 6 qt. crock pot.
- Add the crushed tortilla chips, broth and about 1 t. salt.
- Cover and cook on LOW for 7 ½ hours.
- Add the chicken and cook for another 30 minutes.
- Combine cheese and milk in microwave-safe bowl. Microwave, whisking occasionally, until melted and smooth, about 2-3 minutes.
- Ladle soup into bowls, top with tortilla chips, cheese sauce and sliced jalapenos.
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