Best Easy Chicken Nachos Recipes

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EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS



Easy Chicken Tortilla Soup With Bean and Cheese Nachos image

This weeknight-friendly soup inspired by the Mexican classic is enriched by the flavor of smoky chipotles, brightened by lime, and ready in just 22 minutes.

Provided by Rhoda Boone

Categories     22-Minute Meals     Dinner     Soup/Stew     Chicken     Tortillas     Cheese     Cumin     Bean     Tomato     Avocado     Chile Pepper

Yield 4 servings

Number Of Ingredients 15

4 (6") corn tortillas, divided
2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing
1/4 cup canned refried beans
1 1/2 teaspoons kosher salt, plus more
1 teaspoon ground cumin, plus more for dusting
1/2 cup shredded Monterey Jack cheese (about 2.5 ounces)
1 small onion, chopped
2 large garlic cloves, finely chopped
4 cups low-sodium chicken broth
1 (14-ounce) can diced tomatoes, preferably fire-roasted
1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce
1/2 teaspoon freshly ground black pepper, plus more
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2"-thick strips, strips cut in half lengthwise if large
2 tablespoons fresh lime juice (from about 1 1/2-2 limes), plus 1 lime, cut into wedges
Sliced avocado, sliced radish, and cilantro leaves with tender stems (for serving; optional)

Steps:

  • Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
  • Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
  • Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
  • Do Ahead
  • Soup (without nachos) can be made 3 days ahead. Cover and chill.

EASY CHICKEN NACHOS



Easy Chicken Nachos image

We used to go to a restaurant that had the best Chicken Nachos so I came up with my own version. Whenever I make them I cover the coffee table and we gather around and eat there, out of the pan, with bowls of various dipping items. This is a meal for our family. One of my kid's favorites.

Provided by Jekase

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 full boneless skinless chicken breast
2 tablespoons oil
1/2 package taco seasoning mix
1 bag firm tortilla chips (Diane's are good)
2 cans bean dip
4 cups shredded cheddar cheese or 4 cups cheddar- monterey jack cheese
chopped black olives (optional)
canned chopped green chili (optional)
chopped tomato, etc. (optional)
salsa (optional)
sour cream (optional)

Steps:

  • Cut chicken up into 1/2" cubes.
  • Heat oil in skillet over med.
  • heat and add chicken.
  • Pan fry until almost done and sprinkle taco seasoning mix, stirring to coat.
  • When done (no longer pink), set aside to cool slightly.
  • In a 13 x 9" casserole arrange half the tortilla chips.
  • Spread with one can bean dip (fingers must be used for good spreading!) Sprinkle with half the cheese, half the cooked chicken and half the other desired toppings.
  • Repeat layers.
  • Bake on 325 until the cheese is melted on both layers.
  • Ovens vary so just keep watching them and check the under-layer.
  • Serve with salsa, sour cream, diced jalapeno's, guacamole, whatever your heart desires.
  • *This is also good made with steak (1/4" cubes) instead of chicken.

Nutrition Facts : Calories 1044.2, Fat 62.4, SaturatedFat 20.5, Cholesterol 91.7, Sodium 1074.4, Carbohydrate 91.9, Fiber 7.3, Sugar 1.8, Protein 33.7

SUPER BOWL EASY CHICKEN OR BEEF NACHOS



Super Bowl Easy Chicken or Beef Nachos image

Make and share this Super Bowl Easy Chicken or Beef Nachos recipe from Food.com.

Provided by t-hak

Categories     Chicken

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 11

10 ounces tortilla chips (about 3/4 of a 13.5 oz bag Flat chips work best, similar to Tostitos Crispy Rounds.)
10 -16 ounces cooked chicken (A 10 oz Perdue or Tyson pre-cooked chicken strips in a box save time.)
1 (2 ounce) can of sliced black olives
sliced jalapeno pepper, to taste
1 (1 1/4 ounce) packet taco seasoning
1 (8 ounce) bag taco cheese, blend (monterey jack and cheddar) or 1 (8 ounce) bag Mexican blend cheese (monterey jack and cheddar)
nonstick cooking spray
habanero sauce, to taste
4 ounces sour cream
4 ounces salsa
water

Steps:

  • Hand shred chicken into a saucepan, making each piece small enough to fit on a tortilla chip.
  • Add to saucepan taco seasoning mix, adding the prescribed amount of water on the taco seasoning packet.
  • Heat chicken over a medium-low fire to make seasoning mingle with chicken.
  • If desired, add hot sauce to chicken mixture.
  • Preheat oven to 350 degrees.
  • Put rack at highest level in oven.
  • While chicken is cooking in taco seasoning, line a cookie sheet with aluminum foil.
  • Spray foil lightly but evenly with non-stick spray.
  • Line the cookie sheet with a layer of tortilla chips.
  • Overlap chips if necessary.
  • Sprinkle half of cheese over chips, coating evenly.
  • Remove chicken from heat.
  • Use a spoon to distribute chicken evenly over tortilla chips/cheese layer, making sure that some chicken is on each chip.
  • If desired, drizzle any remaining taco seasoning sauce evenly over chips and chicken.
  • Remember that more sauce makes the chips soggy, but some sauce may be desirable.
  • If desired, place black olive and jalapeno pepper slices on each chip.
  • Evenly sprinkle remainder of cheese over entire cookie sheet.
  • Bake in oven on top rack for 10 minutes.
  • At the end of 10 minutes, switch oven to"broil.
  • "Broil nachos for 2 minutes using an electric oven, 1 minute using a gas oven.
  • Watch nachos carefully so that they do not burn!
  • Enjoy!
  • Serve the sour cream and salsa in separate side dishes.
  • Alternative directions#1: Spoon salsa evenly over cookie sheet just prior to placing nachos in oven.
  • Alternative directions#2: Substitute browned ground beef for cooked chicken.

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS



Easy Chicken Tortilla Soup with Bean and Cheese Nachos image

This weeknight-friendly soup is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less. Crisp bean and cheese nachos garnish each bowl instead of the traditional fried tortilla strips in a fun ode to cheese toast-topped French Onion Soup. If you prefer things on the milder side, feel free to reduce or omit the chiles.

Provided by @MakeItYours

Number Of Ingredients 15

4 (6") corn tortillas, divided
2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing
1/4 cup canned refried beans
1 1/2 teaspoons kosher salt, plus more
1 teaspoon ground cumin, plus more for dusting
1/2 cup shredded Monterey Jack cheese (about 2.5 ounces)
1 small onion, chopped
2 large garlic cloves, finely chopped
4 cups low-sodium chicken broth
1 (14-ounce) can diced tomatoes, preferably fire-roasted
1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce
1/2 teaspoon freshly ground black pepper, plus more
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2"-thick strips, strips cut in half lengthwise if large
2 tablespoons fresh lime juice (from about 1 1/2-2 limes), plus 1 lime, cut into wedges
Sliced avocado, sliced radish, and cilantro leaves with tender stems (for serving; optional)

Steps:

  • Preparation Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
  • Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
  • Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
  • Do Ahead Soup (without nachos) can be made 3 days ahead. Cover and chill.

EASY CHICKEN NACHOS



Easy Chicken Nachos image

Another recipe from the coupon inserts from the Sunday Houston Chronicle. This is quick and easy and it's great as a simple snack while watching football, NASCAR, etc. I like to garnish with sour cream and guacamole, but feel free to use your own toppings!

Provided by Troop Angel

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 (12 1/2 ounce) can premium chunk chicken (drained)
1 (8 ounce) bag tortilla chips
1 teaspoon taco seasoning
2 cups shredded colby-monterey jack cheese

Steps:

  • Spread tortilla chips on baking sheet.
  • Top chips with chicken.
  • Sprinkle with taco seasoning, then with cheese.
  • Bake in 375 degree oven 10 minutes or until cheese is melted.
  • Serve with your favorite toppings.

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