Chicken Nacho Soup

• tomato paste↗1 tablespoon
• diced tomatoes, preferably fire-roasted14 1⁄2 ounces
• russet potato↗1

  large, peeled and diced

• zucchini, cut into 3/4-inch pieces1
• white onion, finely diced↗1⁄2
• small jalapeno pepper, finely chopped (plus slices for topping, remove seeds for less heat)↗1
• garlic clove, finely chopped↗1
• dried oregano↗1 teaspoon
• ground cumin↗1⁄2 teaspoon
• cilantro↗3 sprigs
• hominy, drained and rinsed↗15 ounces
• tortilla chips, crushed (plus whole chips for topping)3⁄4 cup
• low sodium chicken broth↗4 cups
• kosher salt (to taste)↗1⁄4 teaspoon
• boneless skinless chicken breasts (cut into 3/4-inch pieces)↗1 1⁄2 lbs
• tablespoons canola oil↗2
• ounces American cheese, diced↗8
• cup milk↗1⁄2

Step-by-step instructions

1. 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. 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.