Easy Chicken Tortilla Soup With Bean and Cheese Nachos

Ingredients for Easy Chicken Tortilla Soup With Bean and Cheese Nachos

• 4 (6") corn tortillas, divided

• 2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing

• 40g canned refried beans

• 1 1/2 cucharaditas de sal kosher, más al gusto

• 1 teaspoon ground cumin, plus more for dusting

• 60g shredded Monterey Jack cheese (about 70g )

• 1 cebolla pequeña, picada

• 2 dientes de ajo grandes, finamente picados

• 950ml de caldo de pollo bajo en sodio

• 1 (400g) can diced tomatoes, preferably fire-roasted

• 1 teaspoon finely chopped canned chipotle chillies, plus 1 teaspoon adobo sauce

• 1/2 cucharadita de pimienta negra recién molida, más al gusto

• 450g boneless, skinless chicken breasts, cut crosswise into 1/2"-thick strips, strips cut in half lengthwise if large

• 2 tablespoons fresh lime juice (from about 1 1/2–2 limes), plus 1 lime, cut into wedges

• Sliced avocado, sliced radish, and coriander leaves with tender stems (for serving

• opcional)

Arrange a rack in top third of oven; preheat to 218°C. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4–5 minutes more. Carefully spread each tortilla with 2 tablespoons refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.

Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 tablespoons oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 teaspoon cumin and cook, stirring, until fragrant, 30–60 seconds. Immediately add broth, tomatoes, chillies and sauce, 1 teaspoon salt, and 1/2 teaspoons pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.

Remove pot from heat. Stir in 2 tablespoons lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and coriander, if using. Season with pepper, if needed, and serve immediately.

Soup (without nachos) can be made 3 days ahead. Cover and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.