Slow Cooker Chicken Nacho Soup

Ingredients:

• 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

Preparation:

1. 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.
2. 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.