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Epicurious

Easy Chicken Tortilla Soup With Bean and Cheese Nachos

By Rhoda Boone

4.6

(17)

One of the best soup recipes is this easy chicken tortilla soup.
Photo by Caleb Adams, Food Styling by Anna Billingskog

This weeknight-friendly soup inspired by the Mexican classic, sopa de tortilla, is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less. If you prefer things on the milder side, feel free to reduce or omit the chiles.

Cooks' Note

Editor’s Note: This headnote has been updated as a part of our archive repair project.

Recipe information

  • Total Time

    22 minutes

  • Yield

    4 servings

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)

Preparation

  1. Step 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.

    Step 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.

    Step 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.

  2. Do Ahead

    Step 4

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

TagsSoupSoup/StewTex-MexAmericanBean and LegumeVegetableMonterey JackCheeseDairyCanned TomatoTomatoChipotleChileChicken BreastChickenPoultryAvocadoMainLunchDinnerNut FreeWeeknight Meals30 Minutes or LessQuickEasyMake AheadSimmerRoastEpicurious

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