Chicken and Black-Bean Nachos

Recipe: Chicken and Black-Bean Nachos

Makes : 4 servings | Main Dishes
To make things easy, I pick up a plain cooked rotisserie chicken and dice up the meat for the stew. (Just make sure to get a plain, gluten-free chicken.) Personally I love the savory chicken and bean combination over rice, but the kids love scooping it up with chips. I left the spicing on the tame side to keep it kid-friendly, but add more cayenne--or hot sauce--to suit your taste.


  • 1 tablespoon vegetable oil
  • 3 cloves minced garlic
  • 4 cups diced cooked chicken
  • 1/4 cup tomato paste
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups gluten-free chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • Tortilla chips, for serving
  • Diced avocado, cilantro, shredded cheese (optional)


  • In a large, deep frying pan with a lid, heat the oil over moderate heat. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the chicken, tomato paste, cumin, chili powder and cayenne pepper; stir until everything is well-combined.
  • Add the chicken broth and beans to the pan and bring to a simmer. Cover the pan, reduce the heat to low and cook until everything is hot, about 15 minutes. Serve the chicken and black beans in a large bowl, and pass separate bowls of the chips and toppings at the table, allowing each person to assemble his own nachos.

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