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If you're on the hunt for a delicious and crowd-pleasing dish, look no further than Spicy Family-Friendly Chili-Chicken Nachos. This recipe combines the perfect balance of spicy chili, tender chicken, and gooey melted cheese, making it an ideal choice for family gatherings or casual dinners. Nachos are a beloved snack, and adding a zesty twist elevates them to a whole new level of flavor.

Family-Friend Chili-Chicken Nachos

Looking for an easy weeknight dinner that packs a punch? Spicy Family-Friendly Chili-Chicken Nachos are the perfect solution! This comforting dish combines tender chicken, zesty chili, and gooey melted cheese, all piled high on crispy tortilla chips. It's a crowd-pleaser that brings the family together, making mealtime fun and interactive. Try this delicious recipe tonight and savor the joy it brings. Save this for your next gathering!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

For the Chili:

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh or frozen)

1 onion, finely chopped

3 cloves garlic, minced

2 teaspoons cumin

1 teaspoon oregano

1 cup chicken broth

Salt and pepper to taste

For the Nachos:

1 bag (10 oz) tortilla chips

2 cups shredded cheddar cheese (or a cheese blend)

1 cup fresh jalapeños, sliced (optional)

1 avocado, diced

1 cup sour cream

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken:

    - In a medium bowl, mix the olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper. Add the chicken breasts and coat them well with the spice mixture.

      - Preheat a grill pan or skillet over medium heat. Cook the chicken for about 6-7 minutes per side or until fully cooked and the juices run clear. Remove from heat and allow it to rest for a few minutes, then slice or shred the chicken.

        Make the Chili:

          - In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, cumin, and oregano, and cook for another minute until aromatic.

            - Add the black beans, kidney beans, diced tomatoes, corn, and chicken broth to the pot. Season with salt and pepper and bring to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the chili thickens slightly.

              Assemble the Nachos:

                - Preheat your oven to 400°F (200°C).

                  - On a large baking sheet, spread out the tortilla chips in an even layer.

                    - Top the chips with the sliced or shredded chicken, followed by spoonfuls of the chili mixture. Sprinkle evenly with the shredded cheese and jalapeños, if using.

                      Bake the Nachos:

                        - Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cheese is melted and bubbly.

                          Serve:

                            - Remove the nachos from the oven. Top with diced avocado, dollops of sour cream, and chopped cilantro. Serve with lime wedges on the side.

                              Prep Time, Total Time, Servings:

                                30 mins | 1 hour | 6 servings