Tex-Mex Chicken Nachos

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 cups tortilla chips
• 2 cups shredded sharp cheddar cheese
• ½ cup sliced pickled jalapeños
• 2 medium fresh Roma tomatoes
• ¼ cup fresh cilantro
• ½ cup sour cream
• 1 whole fresh lime
• ¼ cup diced white onion

Instructions

1. 1

   Place 1 lb boneless skinless chicken breasts in a medium saucepan and pour in 1 cup low-sodium chicken broth. Add 1 tablespoon chili powder, 1 teaspoon ground cumin, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer gently for 12-15 minutes, until the chicken reaches an internal temperature of 165°F when you insert an instant-read thermometer into the thickest part. The liquid should be simmering gently, not aggressively bubbling.

2. 2

   Transfer the cooked chicken to a cutting board and let it cool for 2-3 minutes until it's comfortable to handle. Using two forks, shred the meat into bite-sized pieces — you want some variation in size, with most pieces about the size of a thumbnail. Stir the shredded chicken back into the warm broth to keep it moist and flavorful.

3. 3

   Preheat your oven to 375°F. Spread 6 cups tortilla chips across a large oven-safe serving platter, arranging them in a single, slightly overlapping layer so you have multiple layers to reach when eating.

4. 4

   Scatter the warm shredded chicken (discarding most of the broth, leaving just a light coating on the meat) evenly over the chips, then sprinkle 2 cups shredded sharp cheddar cheese over the top. Place the platter in the oven for 4-5 minutes, just until the cheese is melted and creamy but not browning — you're looking for that gooey, pull-apart texture.

5. 5

   While the nachos are in the oven, prepare the toppings: dice 2 medium Roma tomatoes into small 1/4-inch pieces and squeeze them gently to remove excess juice. Roughly chop 0.25 cup fresh cilantro leaves. Dice 0.25 cup white onion into small, uniform pieces.

6. 6

   Remove the nachos from the oven and immediately scatter 0.5 cup sliced pickled jalapeños, the diced tomatoes, diced onion, and chopped cilantro across the top. Dollop 0.5 cup sour cream in small spoonfuls over the nachos — don't stir it in, so diners can get a cool, creamy bite with each chip. Cut 1 fresh lime in half and squeeze the juice lightly over the entire platter. Serve immediately while the cheese is still warm and melted.

Tools you’ll need

• medium saucepan
• instant-read thermometer
• cutting board
• two forks
• large oven-safe platter
• chef's knife
• lime squeezer or reamer

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