Cooking Lucid
Chicken Nachos Supreme
Shredded seasoned chicken, black beans, corn, and a double layer of cheese over crispy chips. Topped with cool sour cream and fresh salsa — restaurant-style nachos at home.
Prep 15 min
Cook 15 min
Total 30 min
Serves 6
Ingredients
Step 1 — Season the chicken
- 2 cups cooked chicken (shredded)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- Juice of 1 lime
Step 2 — Build the nachos
- 12 oz tortilla chips
- 3 cups shredded Monterey Jack cheese
- 1 can (15 oz) black beans (drained)
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup diced red onion
- ½ cup pickled jalapeños
Step 3 — Toppings
- 1 cup salsa
- ½ cup sour cream
- ¼ cup queso fresco or cotija (crumbled)
- Fresh cilantro
- Sliced avocado
- Lime wedges
Instructions
- 1
Warm the chicken
Heat oil in a skillet over medium heat. Add shredded chicken, chili powder, cumin, garlic powder, paprika, salt, and lime juice. Toss 3–4 minutes until warmed through and lightly crisped at the edges.
- 2
Layer and bake
Preheat oven to 400°F. Arrange chips on a large baking sheet. Sprinkle with half the cheese, then chicken, beans, corn, onion, and jalapeños. Top with remaining cheese. Bake 8–10 minutes until cheese melts.
- 3
Top and serve
Drizzle sour cream, spoon salsa over the top, and finish with crumbled queso fresco, cilantro, and avocado. Serve with lime wedges.
Nutrition per serving: 480 cal · 32g protein · 40g carbs · 22g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
