Cozy Chicken Soup and Cheesy Nachos

Ingredients

Estimated total cost: €15.42 · €2.57/serving

• 4 (6) artisanal corn tortillas, divided"Est. price €1.20–€2.50
• ,"2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing (use a high smoke point oil for frying)"Est. price €0.08–€0.20
• ,"1/4 cup creamy canned refried beans"Est. price €0.25–€0.50
• ,"1 1/2 teaspoons sea salt, plus more to taste"Est. price €0.02–€0.08
• ,"1 teaspoon freshly ground cumin, plus extra for sprinkling"Est. price €0.15–€0.30
• ,"1/2 cup hand-shredded Monterey Jack cheese (about 2.5 ounces)"Est. price €1.00–€1.80
• ,"1 small sweet onion, finely chopped"Est. price €0.30–€0.60
• ,"2 large garlic cloves, finely chopped (mince garlic for maximum flavor)"Est. price €0.10–€0.25
• ,"4 cups high-quality low-sodium chicken broth"Est. price €2.00–€3.50
• ,"1 (14-ounce) can diced tomatoes, preferably fire-roasted"Est. price €0.60–€1.20

Steps

1. 1

   Preheat the oven to 425°F and position a rack in the upper third. Brush oil on both sides of 2 tortillas placed on a rimmed baking sheet. Bake for 5 minutes, then flip them over and continue baking until they become crispy, which should take about 4–5 minutes more. Once done, carefully spread 2 tablespoons of refried beans on each tortilla. Lightly season with salt and sprinkle some cumin over the beans. Add cheese on top of the beans. Place the baking sheet back in the oven and bake until the cheese is melted and turns golden brown, approximately 5 minutes more. Remove from the oven and transfer the nachos to a cutting board to cool slightly. Cut each tortilla into quarters to create individual nacho wedges for serving.

2. 2

   Begin by cutting the remaining 2 tortillas into 1-inch pieces. In a large pot over medium-high heat, add the remaining 2 tablespoons of oil. Stir in the onion and tortilla pieces, cooking until they are softened and have a light brown color, which should take around 3 minutes. Introduce the garlic and the remaining 1 teaspoon of cumin, stirring constantly until a fragrant aroma fills the air for about half to one minute. Quickly pour in the broth, tomatoes, chiles with sauce, along with 1 teaspoon of salt and half a teaspoon of pepper. Cover the pot and raise the heat to high until it gently simmers. Uncover, lower the heat to medium, then add the chicken. Let it gently simmer over medium heat until fully cooked through for approximately 5 minutes.

3. 3

   1. Take the pot off the heat and stir in 2 tablespoons of lime juice. Adjust seasoning with adobo sauce, salt, or pepper as necessary. 2. Spoon the soup into bowls and top with nachos, lime wedges, avocado, radish, and cilantro if desired. Add more pepper to taste before serving promptly.

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• Cultural note

  Chicken soup is a classic comfort food in many cultures, known for its soothing properties. Nachos, a Tex-Mex dish, have become popular worldwide. The combination of the two in this recipe offers a fusion of flavors and textures.

• Seasonal note

  This dish is perfect for fall and winter seasons when warm comfort foods are preferred. Ingredients like chicken, onions, and avocado are typically available year-round.

• Health note

  This dish is a good source of protein, providing 25g per serving, along with essential nutrients like Vitamins A, C, and Zinc. However, it is high in sodium with 700mg per serving and contains saturated fat from cheese and chicken broth.