Easy Chicken Tortilla Soup With Bean and Cheese Nachos
A comforting Mexican-inspired soup featuring tender chicken strips in a flavorful broth with crispy tortilla pieces, served with homemade bean and cheese nachos. The soup is garnished with fresh avocado, radish, and cilantro for a complete meal.
Ingredients
- •4 pieces corn tortillas
- •2 tablespoons neutral vegetable oil
- •¼ cup canned refried beans
- •1½ teaspoons kosher salt
- •1 teaspoon ground cumin
- •½ cup Monterey Jack cheese
- •1 whole small onion
- •2 cloves garlic
- •4 cups low-sodium chicken broth
- •1 can diced tomatoes
- •1 teaspoon chipotle chiles
- •½ teaspoon black pepper
- •1 pound boneless skinless chicken breasts
- •2 tablespoons fresh lime juice
- •1 whole avocado
- •4 whole radish
- •¼ cup cilantro
Cooking Instructions
- 1.
Arrange a rack in top third of oven; preheat to 425°F. 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 Tbsp. 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.
15 min
- 2.
Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. 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 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. 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.
15 min
- 3.
Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
5 min
- 4.
Soup (without nachos) can be made 3 days ahead. Cover and chill.