Easy Chicken Nachos
This easy chicken nacho recipe is made with a "chicken salsa", packed with vegetables, protein, and fiber. It's a fast, easy, & healthy meal for any weeknight, even better when made ahead of time, & makes awesome leftovers.
Ingredients
- CHICKEN NACHO MIXTURE
- 2 cups of chicken cooked & shredded or finely chopped (see notes)
- 1 large yellow onion finely chopped
- 1 red bell pepper seeded & finely chopped
- 1 can green chiles drained slightly
- Frozen or canned drained corn, a bit more than 1/2 pound (see notes)
- Black beans
- ¼ cup lime juice about 2 large limes
- 3 tablespoons of taco seasoning I use homemade
- I put a little drizzle of olive oil in there
- FOR SERVING all optional
- Tortilla chips
- Shredded cheese
- Fresh cilantro chopped
- Guacamole or avocado
- Salsa
Instructions
- If using frozen corn, pour it into a colander and run lukewarm water over it for several seconds. Then leave to thaw for 15 minutes or more while you prep the other ingredients.
- Combine all the ingredients in a large bowl---the chopped vegetables, chiles, black beans, and chicken, and add the taco seasoning, lime juice, and olive oil. Stir to combine.
- Taste and ensure the balance is right. One thing to note, the taco seasoning may be a bit intense at first...that's normal so don't get too worried. The overall flavors will mellow as they sit together (and more juices are released by the vegetables).
- Use this mixture on top of tortilla chips and top with shredded cheese, then melt in the microwave (or oven if you prefer). Top with anything you like, such as cilantro, avocado, or salsa.
- The chicken nacho mixture keeps in the fridge for 4-5 days easily. Make sure to stir before using, as the liquid drains to the bottom.
Notes
- Rotisserie chicken is the easiest & best option, but if you don't have that on-hand you can also grill or bake chicken then finely chop or shred.
- You can use either frozen or canned corn for this recipe. We prefer frozen from a flavor and texture standpoint.