Ingredients
Scale
- 1.5 lbs boneless chicken breasts
- 1 can cannellini beans, drained
- 8 oz cream cheese, softened
- 1 cup low-sodium chicken broth
- 4 oz can diced green chiles, mild or medium heat
- 2 cups shredded Monterey Jack-cheddar blend
- 8 oz sturdy tortilla chips
- Fresh cilantro, chopped for serving
Instructions
- Prep: Preheat oven to 350°F, cook chicken until golden brown (10 minutes, ensure internal temp 165°F)
- Mix: Shred chicken, stir in beans, chiles, broth, cream cheese (5 minutes, mix until smooth)
- Assemble: Spread chips on lined baking sheet, top with chili and cheese (2 minutes, distribute evenly)
- Finish: Bake until cheese melts, garnish with cilantro (10-15 minutes, serve immediately)
Notes
- Use thick, restaurant-style tortilla chips to prevent breaking under the weight of toppings
- Shred chicken while it’s still warm for easier, more tender pieces
- Let cream cheese soften completely at room temperature for smooth mixing
- Can prepare chili 2 days ahead and store refrigerated, assemble and bake just before serving
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 485 calories
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
Keywords: white chicken chili nachos, chicken nachos, white chili, game day food, easy appetizer, comfort food