Slow Cooker Chicken Nacho Soup
Votes: 5
Time: 8 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This soup is packed with all the flavors of the popular Mexican snack, nachos, made from corn chips served with a variety of dips. The soup includes tomatoes, potatoes, zucchini, seasonings, hominy corn, chicken, and plenty of cheese, making it incredibly delicious, thick, and rich. Nacho soup is easiest to make in a slow cooker. Firstly, it allows the flavors to meld better, and secondly, all you have to do is chop everything, throw it in the pot, and forget about it for 7.5 hours. Plan a delicious and light Mexican-style dinner in the morning, and it will be ready by evening. Serve with tortilla chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g skinless and boneless chicken breasts, cut into 2 cm pieces.
- 1 tbsp tomato paste
- 1 can (400 g) diced tomatoes (preferably roasted)
- 1 Russet Burbank potato, peeled and diced
- 1 zucchini, cut into 2cm pieces.
- Half an onion, finely diced
- 1 small jalapeno pepper, finely chopped + extra pepper pieces for topping
(remove seeds from the pepper to make it less hot) - 1 clove garlic, finely chopped
- 1 teaspoon dried oregano
- 0.5 tsp ground cumin
- 3 sprigs of cilantro
- 1 can (425g) hominy corn, drained and rinsed
- 3/4 cup crushed tortilla chips + whole chips for topping
- 4 cups lightly salted chicken broth
- 240 g of cheese, diced
- 0.5 cups of milk
We recommend
Recipes with similar ingredients: potato, corn, zucchini, grilled tomatoes, chicken breasts, oregano, cumin, cilantro
Cooking the dish according to the recipe:
- In a 6-quart slow cooker, combine tomato paste, tomatoes, potatoes, zucchini, onion, jalapeño, garlic, oregano, cumin, cilantro, and corn. Add crushed potato chips, chicken broth, and 1 teaspoon salt. Cover and cook on low for 7.5 hours. Add the chicken and cook for an additional 30 minutes.
- In a microwave-safe bowl, combine the cheese and milk and heat, stirring occasionally, until the cheese is melted and smooth, 2-3 minutes. Serve the soup with tortilla chips, cheese sauce, and sliced jalapeños.
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