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 (16 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
In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, 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. Makes 8 servings.