MVP Pulled Chicken Nachos (Printable)
Crispy chips layered with tender pulled chicken, cheddar cheese, and vibrant fresh toppings.
# What You'll Need:
→ 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 It:
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.
09 - Serve immediately with dollops of sour cream and lime wedges on the side.
# Expert Hacks:
01 -
- The chicken stays impossibly tender from poaching in spiced broth
- You can prep everything ahead and just bake when guests arrive
02 -
- Thick chips are nonnegotiable here because thin ones turn to mush
- Let the chicken cool slightly before shredding or you will burn your fingers
03 -
- Poach the chicken a day ahead and shred when cold
- Room temperature ingredients melt more evenly