Description
Indulge in the ultimate comfort food with these White Chicken Chili Nachos, where creamy chili meets crispy tortilla chips for an unforgettable flavor experience.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (15 oz) cannellini beans, drained
- 1 can (4 oz) diced green chiles
- 1 cup low-sodium chicken broth
- 8 oz cream cheese, softened
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 8 oz sturdy tortilla chips
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a large pot over medium heat, add oil and cook the chicken until golden brown; flip occasionally until cooked through.
- Shred the cooked chicken in the pot using two forks. Stir in drained white beans, diced green chiles, chicken broth, and softened cream cheese until smooth and bubbly.
- Spread tortilla chips on a baking sheet lined with parchment paper. Pour the chili mixture evenly over the chips and top generously with shredded cheese.
- Bake for about 10-15 minutes until the cheese is melted and bubbly.
- Remove from the oven and sprinkle fresh cilantro on top before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg