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Southwestern Chicken Nachos


  • 1 lb. Raley's boneless, skinless chicken thighs
  • 2 Tbsp. Raley's extra virgin olive oil
  • 1 10 oz. bag Raley's white or yellow tortilla chips
  • 1 can Raley's whole kernel corn
  • 1 15.5 oz. can Raley's black beans
  • 2 c. Raley's shredded Mexican blend cheese
  • 2 c. cherry tomatoes, cut in half
  • 1/2 c. jalapeño slices
  • 1/2 c. sour cream
  • 1/2 c. mayonnaise
  • 1 ea. canned chipotle chili in adobo sauce, minced


  1. Preheat oven to 375 degrees F. Cut chicken into 1/2" strips.
  2. Combine sour cream, mayonnaise and chipotle in small bowl and set aside.
  3. Heat olive oil in large sauce pan over medium high heat. Add chicken and cook for 4 minutes stirring halfway through until chicken is fully cooked. Set aside.
  4. Divide chips between 2 baking sheets. Layer chips with chicken, corn, beans and cheese. Bake in oven for 8-10 minutes until cheese is melted.
  5. Remove from oven and top with tomatoes, jalapeños and drizzle with chipotle sauce.
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