| Level: | Easy |
| Total: | 8 hr 20 min |
| Prep: | 20 min |
| Cook: | 8 hr |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeno, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7 1/2 hours. Add the chicken and cook 30 more minutes.
- Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeno.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 696 |
| Total Fat | 25 g |
| Saturated Fat | 11 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 8 g |
| Sugar | 9 g |
| Protein | 61 g |
| Cholesterol | 164 mg |
| Sodium | 2058 mg |
Reviews
LOVE this soup!
I was leery about trying the soup simply because of its name. Up[on my family’s suggestion we did try it and I was more than pleantly surprised. Yes, its not a “traditional” type of soup but it certainly has flavor and texture. I’m not a fan of american cheese so I used Poncho’s cheese dip instead. This recipe is now happily added to my culinary repertoire.
Not the best nacho soup recipe I’ve tried, but decent. Certainly easy to get prepped and made. Didn’t bother with making the cheese sauce topping, just sprinkled on some Colby jack cheese, and that worked well enough.
Yum! This had a lot of great flavor. I didn’t cook it in the crock pot; rather, I sauteed the veggies, then added the liquid, potatoes, and chicken and cooked for about 30 minutes. Added hominy at the very end (it falls apart) and used cilantro as a garnish. The nacho sauce was runny — really really runny — and disappeared in the soup. But that’s easily fixed by making a real nacho sauce (butter + flour in a saucepan; cook a few seconds; add cheese + milk until thick), so I’ll do that next time.
I made this last night and it was delicious. I did put my chicken in raw as directed and it was competely cooked. (I left it in 45 minutes just to be sure). I am thinking about letting the chicken cook the entire 7 1/2 hours whole next time and then shredding it into the soup. I like shredded chicken in soup over chuncks. Also I didn’t have much success with the cheese sauce – hence the removal of one star. I think I will do like someone else suggested and place the soup in small soup crocks after it is done and then add fresh cheese and melt in broiler.
Well, the picture made my husband request this soup. Here’s what happened when I made it: After 7 1/2 hours, the potatoes were hard but the zucchini was mush. I put the chicken in raw, as directed, and turned the crock pot up to ‘high’. The chicken cooked in 30 minutes, just like the recipe said, but the potatoes were still not edible. So I left the power on ‘high’ and after 2 hours the potatoes were finally cooked through. The flavor of the soup was just okay, so we decided to eat it the next day to see if the flavor improved overnight.
The next day when we ate it for dinner, the flavor was much better. So if I decide to make it again, it’ll have to be made a day in advance. Another thing I will do is wait to add the zucchini so that it doesn’t end up so mushy. And I think that the crock pot needs to be on ‘high’ instead of ‘low’ as the recipe states. (I ignored the oil that was listed in the ingredients since there wasn’t a logical place to use it.)
The next day when we ate it for dinner, the flavor was much better. So if I decide to make it again, it’ll have to be made a day in advance. Another thing I will do is wait to add the zucchini so that it doesn’t end up so mushy. And I think that the crock pot needs to be on ‘high’ instead of ‘low’ as the recipe states. (I ignored the oil that was listed in the ingredients since there wasn’t a logical place to use it.)
Pretty good. The chicken did cook in 30 minutes and the nachos on top were pretty fun. There are much better tortilla soup recipes on here, so I won’t be making this one again.
I did brown the diced chicken in the oil before adding it to the crockpot the last 30 or so minutes.
I made this recipe today , kitchen smelled amazing all day while in the crock pot and my family couldn’t wait to try it. We skipped the milk and cheese step and just added our own toppings, shredded cheese, avocado, sour cream, chips ! It was Delicious ! Thank you !
We made this today and it made for a great light dinner. Color wasn’t red like the picture but the flavor was really good. Our chicken cooked just fine. Will be making this again as it was easy and delicious.
I made this today, and thought it was very good. I always make a recipe pretty much the way it was written, initially, then make any adjustments to our tastes. I used tomatoes w/chipotle (because its what I had on hand. It gave it a greater depth of flavour, too) and 1/2″ diced chicken tenders, which had no trouble cooking in a half hour; I also doubled the cilantro.
I can’t STAND the processed, ‘liquid’ cheese that too many put on nachos. I did make it according to the recipe, and still don’t like it. The next time, I plan to put the ‘soup’ into my onion soup crocks, top it with the tortillas & REAL cheese – probably a mixture of sharp cheddar & jalapano jack cheeses – and run it under the broiler.
Don’t skip the hominy on this one – substituting a can of corn for the hominy isn’t going to cut it… Also, keep in mind what tortillas chip you’ll be using – you may want to eliminate the salt, as certain brands of bagged tortilla chips can be quite salty in their own right.
I can’t STAND the processed, ‘liquid’ cheese that too many put on nachos. I did make it according to the recipe, and still don’t like it. The next time, I plan to put the ‘soup’ into my onion soup crocks, top it with the tortillas & REAL cheese – probably a mixture of sharp cheddar & jalapano jack cheeses – and run it under the broiler.
Don’t skip the hominy on this one – substituting a can of corn for the hominy isn’t going to cut it… Also, keep in mind what tortillas chip you’ll be using – you may want to eliminate the salt, as certain brands of bagged tortilla chips can be quite salty in their own right.