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A recipe from Trois fois par jour

Chicken, Corn, and White Bean Chili and Cheese Nachos

  • 4 servings

Difficulty: Easy

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  1. In a large skillet over high heat, melt the butter, then sauté the onion, jalapeno, and chicken for 5 minutes.
  2. Add the white beans, corn, onion powder, cumin, and flour, then continue cooking for 2 minutes, stirring constantly.
  3. Add the chicken broth and juice of 1 lime. Stir well, bring to a boil, and simmer on low for 10 minutes.
  4. Transfer to a gratin dish or individual cassolettes, or leave in the pan if it is going in the oven.
  5. Top with half the cheese. Top with tortilla chips, then add the rest of the cheese. Broil for a few minutes until golden brown.
  6. Garnish each serving with a lime wedge.
Chef's tip

You can make the chili in advance and reheat it in a skillet or the microwave before adding the chips and cheese. Then brown it under the broiler.

To spice things up a little, just sprinkle slices of fresh jalapeno on top of the cheese before broiling—it also makes a really nice presentation.