Menu

Chicken Chili Nachos

Add a Review
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Karen Horning

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

This is a “dash in the pan” dish that’s always a hit. The spicy nachos have plenty of chicken and two kinds of beans, so they make a filling snack. —Karen Horning, Rockford, Illinois

Test Kitchen Approved

Chicken Chili Nachos

0 | 0 Reviews Add your review
Yield: 8 servings
Prep: 10 min
Cook: 15 min
Save Saved Saving print

Ingredients

  • 1 pound boneless skinless chicken breasts, cubed
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 package (13-1/2 ounces) tortilla chips
  • 1-1/2 cups shredded Mexican cheese blend
Text Ingredients

Directions

  1. In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes and chiles; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through.
  2. Arrange the tortilla chips on 2 large microwave-safe plates; sprinkle each with 1/4 cup cheese. Top with chicken mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.

Nutrition Facts

1/2 cup: 484 calories, 19g fat (7g saturated fat), 50mg cholesterol, 754mg sodium, 54g carbohydrate (2g sugars, 8g fiber), 26g protein.
Loading Popular in the Community
Loading Reviews