Easy Chicken Tortilla Soup With Bean And Cheese Nachos

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["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)"].

Yes, Easy Chicken Tortilla Soup With Bean And Cheese Nachos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.