Chicken Nacho Soup - cooking recipe

Ingredients

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

Preparation

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.
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.