Instructions

• Preheat your oven to 400°F and line a large baking sheet with aluminum foil.
• In a large bowl, combine 1 pound ground chicken (or the shredded cooked rotisserie chicken), 1 teaspoon kosher salt, 2 teaspoons chili powder, 1 teaspoon paprika, 1/4 teaspoon ground black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon coriander. Mix until the spices are evenly distributed.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat.
• If using ground chicken: add the seasoned ground chicken to the skillet. Use a spatula to break it into small pieces and cook, stirring occasionally, until there is no pink remaining and the chicken is cooked through. If using shredded rotisserie chicken: add the seasoned shredded chicken to the skillet and cook just until warmed through.
• Add 1/3 cup drained canned black beans, 1/3 cup drained canned pinto beans, and 1/3 cup drained canned white beans to the skillet. Stir to combine and heat the mixture until everything is warm.
• Arrange 6 cups tortilla chips in an even layer on the prepared baking sheet.
• Spoon the warm chicken-and-bean mixture evenly over the tortilla chips.
• Sprinkle 1 cup shredded Mexican cheese blend evenly over the chips and chicken, then top with 2 tablespoons sliced pickled jalapeños.
• Bake in the preheated oven for 6–8 minutes, until the cheese has melted and is bubbly.
• Remove the nachos from the oven and top with 1 cup shredded lettuce, 1/2 cup black olives, 1/2 cup sliced cherry tomatoes, 1 sliced avocado, 2 tablespoons sliced red onion, 1/2 cup sour cream, chopped fresh cilantro, and lime slices.
• Serve immediately.