Easy Chicken Tortilla SoupWith Bean and Cheese Nachos

Name: Easy Chicken Tortilla SoupWith Bean and Cheese Nachos
Cuisine: TexMex
Ingredients: 4 (6") corn tortillas, divided; 2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing; 1/4 cup canned refried beans; 1 1/2 teaspoons kosher salt, plus more; 1 teaspoon ground cumin, plus more for dusting; 1/2 cup shredded Monterey Jack cheese (about 2.5 ounces); 1 small onion, chopped; 2 large garlic cloves, finely chopped; 4 cups low-sodium chicken broth; 1 (14-ounce) can diced tomatoes, preferably fire-roasted; 1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce; 1/2 teaspoon freshly ground black pepper, plus more; 1 pound 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 cilantro leaves with tender stems (for serving; optional)

Instructions

This weeknight-friendly soup inspired by the Mexican classic is enriched by the flavor of smoky chipotles, brightened by lime, and ready in just 22 minutes.

Updated at: Thu, 21 Nov 2024 22:27:43 GMT