MVP Pulled Chicken Nachos (Print View)
Crispy tortilla chips topped with tender pulled chicken, melted cheese, fresh veggies, and creamy lime accents.
# Ingredient List:
→ For the Pulled Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 1 cup low-sodium chicken broth
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For the Nachos
10 - 10 oz tortilla chips (preferably thick-cut)
11 - 2 cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 1 medium red onion, finely diced
14 - 1 medium jalapeño, thinly sliced
15 - 2 medium tomatoes, seeded and diced
16 - 1 small can black olives, sliced
17 - 1 ripe avocado, diced
18 - 1/4 cup fresh cilantro, chopped
19 - 1/2 cup sour cream
20 - 1 lime, cut into wedges
# How to Make:
01 - In a medium saucepan, combine chicken breasts, chicken broth, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer over medium heat. Cover and cook for 18–20 minutes, or until the chicken is cooked through and tender.
02 - Remove chicken from the pan and shred using two forks. Return the shredded chicken to the pan, toss to coat in the remaining juices, and keep warm.
03 - Preheat your oven to 400°F.
04 - Arrange tortilla chips evenly on a large baking sheet or ovenproof platter.
05 - Evenly distribute the pulled chicken over the chips, then sprinkle with cheddar and Monterey Jack cheeses.
06 - Add half of the diced red onion, jalapeño slices, tomatoes, and black olives on top.
07 - Bake in the oven for 8–10 minutes, or until the cheese is melted and bubbly.
08 - Remove from the oven and top with the remaining fresh onion, diced avocado, cilantro, and extra jalapeño if desired. Serve immediately with dollops of sour cream and lime wedges on the side.
# Expert Advice:
01 -
- The homemade pulled chicken stays incredibly tender and absorbs all those warm spices
- Everything comes together in under an hour with mostly hands-off cooking time
02 -
- Thin restaurant-style chips will turn soggy under the weight of the toppings
- Letting the shredded chicken sit in the cooking liquid makes all the difference in flavor
03 -
- Grate your own cheese instead of buying pre-shredded bags for better melting
- Layer half the cheese under the toppings and half on top so every bite is cheesy