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 cuillères à café de sel kasher, plus encore

• 1 teaspoon ground cumin, plus more for dusting

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

• 1 petit oignon, haché

• 2 grosses gousses d'ail, finement hachées

• Bouillon de poulet faible en sodium de 950 ml

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

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

• 1/2 cuillère à café de poivre noir fraîchement moulu, plus encore

• 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

• optionnel)

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.

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