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Southwest Chicken Nachos

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These fab nachos are loaded with ancho-Lime grilled chicken, grilled sweet corn salsa, black beans and don't forget the cheddar!
Course Mains & Entrees
Cuisine Tex Mex
Keyword black beans, cheddar cheese, chicken, corn, tortilla chips
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 8 servings
Calories 484
Author Laurie McNamara


  • 2 tablespoons extra light olive oil
  • 2 tablespoons ancho chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon kosher salt
  • 2 limes juiced
  • pounds boneless-skinless chicken thighs or breasts
  • 1 handful cilantro
  • 1 bag tortilla chips
  • 2 cups freshly grated cheddar cheese
  • 1 recipe grilled sweet corn salsa link in the post
  • 1 cup canned black beans drained and rinsed

optional toppings:

  • 1/4 cup sliced green onions
  • 1/4 cup sour cream
  • a few dashes hot sauce



  • Combine the olive oil, ancho chili powder, cumin, salt and lime juice. Stir and pour over the chicken. Toss and let the chicken sit while you preheat your grill.
  • Grill the chicken on medium-high for about 6-8 minutes a side or until fully cooked. Remove and let cool a bit. Sprinkle the chicken with a handful of fresh cilantro before chopping it into small bits.


  • Scatter a layer of whole grain tortilla chips on the bottom of 4 oven-safe baking dishes. Top the chips with a little grated cheddar cheese, chopped chicken, a spoonful of grilled corn salsa, black beans and then repeat with another layer of chips, cheese, chicken, salsa, beans and a final layer of cheddar cheese.
  • Bake in a preheated 375° until the cheese is melted and the chips are a toasty golden color.
  • Remove and let cool before topping and enjoying!


Serving: 1g | Calories: 484kcal | Carbohydrates: 33g | Protein: 28g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 685mg | Potassium: 477mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1027IU | Vitamin C: 6mg | Calcium: 316mg | Iron: 3mg