Chicken Nacho Soup

• 1 tablespoon tomato paste
• 1 14 .5-ounce can 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 clove garlic, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 3 sprigs cilantro
• 1 15 -ounce can hominy, drained and rinsed
• 3/4 cup crushed tortilla chips, plus whole chips for topping
• 4 cups low-sodium chicken broth
• Kosher salt
• 1 1/2 pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
• 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.
2. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt.
3. Cover and cook on low, 7 1/2 hours.
4. Add the chicken and cook 30 more minutes.
5. Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes.
6. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.
7. Photograph by Christopher Testani

tomato paste, tomatoes, russet potato, zucchini, white onion, jalapeno pepper, clove garlic, oregano, ground cumin, cilantro, hominy, tortilla chips, lowsodium, kosher salt, skinless, american cheese, milk

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-nacho-soup.html (may not work)