EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS
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.
Provided by Rhoda Boone
Categories 22-Minute Meals Dinner Soup/Stew Chicken Tortillas Cheese Cumin Bean Tomato Avocado Chile Pepper
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Do Ahead
- Soup (without nachos) can be made 3 days ahead. Cover and chill.
DOUBLE CHEESE AND BEAN NACHOS
It's hard to resist a platter of crunchy, gooey nachos, especially this jalapeño-studded version loaded with cheese.
Provided by Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan.
- In small bowl, mix refried beans and salsa. Drop about half of mixture by small spoonfuls over chips. Top with half each of jalapeño slices, onions and cheese. Repeat layers ending with cheese.
- Bake 10 to 12 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 1 g, TransFat 0 g
SPICY SAUSAGE, BEAN, AND CHEESE NACHOS
All you have to do is say "nachos" and people come running. This rendition from Emeril Legasse is fun to put together and even more fun to eat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking meat apart with a wooden spoon, until sausage is browned and the fat is rendered, about 5 minutes. With a slotted spoon, transfer sausage to paper towels to drain.
- Add scallion whites and garlic to skillet; cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. Add broth, chili powder, cumin, and salt. With a potato masher or the back of a wooden spoon, mash beans until chunky-smooth. Reduce heat to medium and cook until warmed through, 1 to 2 minutes.
- Spread half the tortilla chips in a large ovenproof platter or baking dish. Top with half the beans, half the sausage, half the cheese, and half the jalapenos (if using). Repeat with remaining ingredients. Bake until cheese melts and nachos are hot, about 5 minutes. Serve nachos topped with scallion greens, salsa, and sour cream.
Nutrition Facts : Calories 581 g, Cholesterol 13 g, Fat 35 g, Fiber 7 g, Protein 27 g
BEAN AND CHEESE NACHOS
Make and share this Bean and Cheese Nachos recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 21m
Yield 36 nachos
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Spread refried beans over each tortilla chip.
- Top with a mound of cheese, and lay the chips in a single layer on a baking sheet.
- Heat under the broiler until the cheese is melted and bubbly, about1 minute.
- Top each chip with a dollop of salsa; serve at once.
EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS
This weeknight-friendly soup is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less. Crisp bean and cheese nachos garnish each bowl instead of the traditional fried tortilla strips in a fun ode to cheese toast-topped French Onion Soup. If you prefer things on the milder side, feel free to reduce or omit the chiles.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preparation 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.
- 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.
- 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.
- Do Ahead Soup (without nachos) can be made 3 days ahead. Cover and chill.
WW 3 POINTS - BEAN AND CHEESE NACHOS
Make and share this Ww 3 Points - Bean and Cheese Nachos recipe from Food.com.
Provided by mariposa13
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF.
- Layer tortilla chips on an ovenproof platter or baking sheet.
- Spread beans evenly over chips and sprinkle with cheese.
- Bake until beans are hot and cheese is melted, about 5 minutes.
- Top with salsa.
- 3 points yields about 8 chips per serving.
- Flavor Booster: Garnish each serving with a thin slice of seeded jalapeno chile, or habanero chile, for a blast of heat.
Nutrition Facts : Calories 34.8, Fat 1.2, SaturatedFat 0.7, Cholesterol 3, Sodium 194.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.6, Protein 3.8
CHORIZO, BEAN, AND CHEESE NACHOS
Steps:
- In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat. Preheat the oven to 450 degrees F. On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven. In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.
CHORIZO, BEAN AND CHEESE NACHOS
Steps:
- In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat. Preheat the oven to 450 degrees F. On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven. In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.
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