Soup:
1/2 small can tomato paste
1 (14.5 oz.) can diced spicy red pepper tomatoes
1 large potato, peeled and chunked
1 zucchini, chunked
1/2 white onion, diced
1 small jalapeno pepper or 1 tbsp. hot pepper powder (habanero or chipotle)
1 glove garlic, chopped
1 tsp. dried oregano
1 tbsp. ground cumin
2 tbsp. low sodium taco seasoning
2 tbsp. chopped parsley or cilantro
1 1/2 cups frozen corn
3/4 cup crushed tortilla chips
4 cups (1 large box) low sodium chicken broth
1 pound boneless skinless chicken breast, cut into strips
Topping:
1/2 cup milk
2 cups shredded taco seasoned cheese
1 tbsp. butter or margarine
Whole tortilla chips
Taco seasoning, if desired
In 7 quart crock pot, combine all soup ingredients. Simmer on low for at least 6 hours.
When chicken and vegetables are tender, combine margarine, cheese and milk in a small sauce pan on low heat until cheese is melted. Add seasoning (optional). Ladle soup into bowls, place several whole chips on top of soup, top with cheesy mixture and serve.