MVP Pulled Chicken Nachos

The smell of melted cheese and spices always pulls everyone into the kitchen, and these nachos have become my go-to for feeding a hungry crowd without spending hours at the stove.

Last Super Bowl, I made three trays of these and they disappeared before the halftime show even started.

Ingredients

• 2 large boneless skinless chicken breasts: Poaching them in spiced broth keeps the meat moist and infuses flavor throughout
• 1 cup low-sodium chicken broth: Creates a quick cooking liquid that becomes a seasoning base for the chicken
• 1 teaspoon smoked paprika: Adds that authentic smoky depth you usually only get from a grill
• 1 teaspoon ground cumin: Brings earthy warmth that pairs perfectly with the cheese
• 1/2 teaspoon chili powder: Provides gentle background heat without overwhelming the other flavors
• 1/2 teaspoon garlic powder and onion powder: Build a savory foundation for the seasoning blend
• 300 g thick-cut tortilla chips: Sturdy chips are essential here because they need to hold up under all those toppings
• 200 g shredded cheddar and 100 g Monterey Jack: The cheddar brings sharp flavor while Monterey Jack creates those perfect cheese pulls
• 1 medium red onion finely diced: Adds a crisp bite that cuts through the rich cheese and chicken
• 1 medium jalapeño thinly sliced: Fresh heat brightens up the whole platter
• 2 medium tomatoes seeded and diced: Provide juicy freshness that balances everything else
• 1 ripe avocado diced: Creamy richness cools down the spices
• 1/4 cup fresh cilantro chopped: Bright herbaceous notes make everything taste fresh
• 1/2 cup sour cream and lime wedges: Cool tangy elements to bring everything together

Instructions

Poach the spiced chicken:

Combine chicken breasts with broth and all the spices in a medium saucepan. Bring to a gentle bubble, cover, and let simmer for 18 to 20 minutes until the meat is completely tender.

Shred and coat the chicken:

Lift the chicken from the liquid and use two forks to pull it apart into shreds. Toss it back in the pan to soak up those flavorful juices.

Build the nacho foundation:

Spread your tortilla chips across a large baking sheet in one even layer. Pile the shredded chicken on top, then scatter both cheeses evenly so every chip gets some love.

Add the first round of toppings:

Sprinkle half the red onion, jalapeño, tomatoes, and olives over the cheese. These will roast in the oven and get sweet and concentrated.

Melt everything together:

Bake at 200°C for 8 to 10 minutes until the cheese is bubbling and starting to brown in spots. Watch closely so the chips do not burn.

Finish with fresh elements:

Pull the tray from the oven and immediately scatter the remaining onion, diced avocado, cilantro, and extra jalapeño if you want more heat.

Serve it up:

Bring the whole platter to the table while it is hot and let everyone add their own sour cream and squeeze of fresh lime.

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My friend Sarah requests these for every movie night now and says the leftovers reheat surprisingly well the next day.

Make It Your Own

Rotisserie chicken works beautifully here if you want to skip the poaching step and just shred the meat.

Vegetarian Twist

Swap the chicken for black beans rinsed and drained, or add a mix of black beans and corn for a hearty plant-based version.

Serving Suggestions

Set up a toppings bar with pickled jalapeños, hot sauce, and extra lime so guests can customize their portion.

• Pair with an ice-cold beer or lime sparkling water
• Add a side of guacamole for extra creaminess
• Keep extra chips nearby for the inevitable bottom-of-the-plate scooping

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These nachos turn any ordinary Tuesday into something worth celebrating around the table.

Recipe FAQs

→ How is the pulled chicken prepared?

Chicken breasts are simmered gently in broth with smoked paprika, cumin, chili powder, and garlic before shredding to absorb flavorful juices.

→ Can I make this dish vegetarian?

Yes, substituting black beans for the chicken offers a hearty, plant-based alternative that complements the Tex-Mex ingredients.

→ What cheeses work best for topping?

Cheddar and Monterey Jack provide melty creaminess, though pepper jack can be used for extra spice.

→ Are these nachos gluten-free?

They can be gluten-free if you use certified gluten-free tortilla chips and check all ingredients for hidden gluten.

→ Can I prepare this dish ahead of time?

You can cook and shred the chicken in advance; assemble and bake the nachos shortly before serving to keep chips crispy.