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Chicken Chili Nachos

1 pound boneless skinless chicken breasts, cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) chili beans, undrained
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 package (13-1/2 ounces) tortilla chips
1-1/2 cups (6 ounces) shredded Mexican cheese blend, divided

In a large skillet coated with cooking spray, saute the chicken until
no longer pink. Add the tomatoes; cook over medium-high heat for 3
minutes or until tomato juice is reduced. Stir in the beans, paprika,

Printed from tasteofhome.com Jul 19, 2008

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Chicken Chili Nachos cont.

cumin and cayenne; cook for 5 minutes or until heated through.
Arrange the tortilla chips on two large microwave-safe plates;
sprinkle each with 1/4 cup cheese. Top with chicken mixture and
remaining cheese. Microwave, uncovered, on high for 25-30 seconds or
until cheese is melted.

Yield: 8 servings.