Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) chili powder
  • 1/2 tsp (2.5g) cumin
  • 1/4 tsp (1.25g) garlic powder
  • 1/4 tsp (1.25g) onion powder
  • 1/4 tsp (1.25g) smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup (60ml) chicken broth
  • 1 large bag (10-12 oz / 280-340g) tortilla chips (restaurant-style recommended)
  • 2 cups (225g) shredded cheddar cheese (or Monterey Jack, or a Mexican blend)
  • 1 cup (240g) sour cream
  • 1 cup (240g) guacamole (store-bought or homemade)
  • 1 cup (240g) salsa (mild, medium, or hot)
  • 1/2 cup (115g) pickled jalapeños, sliced
  • 1/4 cup (30g) black olives, sliced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1/4 cup (30g) red onion, finely diced
  • Optional: Queso dip, refried beans

Instructions:

  1. Dice the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Add chicken broth and simmer until the broth has reduced.
  3. Preheat oven to 350°F (175°C). Spread the tortilla chips in a single layer on a large baking sheet.
  4. Sprinkle the shredded cheese evenly over the chips. Top with the cooked chicken.
  5. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
  6. Remove the nachos from the oven and immediately top with sour cream, guacamole, salsa, jalapeños, black olives, cilantro, and red onion (or your preferred toppings).
  7. Serve immediately and enjoy!