Chicken Nacho Soup

• 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

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 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.
2. 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.

tomato paste, tomatoes, russet potato, zucchini, white onion, jalapeno pepper, garlic, oregano, ground cumin, cilantro, hominy, tortilla chips, chicken broth, kosher salt, chicken breasts, canola oil, american cheese, milk

Taken from www.food.com/recipe/chicken-nacho-soup-520812 (may not work)