Shredded Chicken White Nachos

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Dry taco seasoning mix

  Campbell soup company, pace

  ½ cup or 21g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Tortilla chips

  Snacks, unsalted, white corn

  283g

• Queso Fresco

  Cocina Selecta

  12 oz or 336g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

Directions

1. Heat a thin film of oil in a deep skillet over medium-high heat. Sear the chicken breast on both sides until lightly browned, 2–3 minutes per side.
2. Stir in the taco seasoning and chicken broth. Bring to a gentle simmer, cover, and cook over medium-low until the chicken is cooked through and tender, about 20 minutes.
3. Transfer the chicken to a bowl and shred with two forks. If there is excess cooking liquid, mix in just enough to keep the chicken juicy; reserve the rest for another use.
4. Arrange the tortilla chips on a rimmed baking sheet. Scatter the shredded chicken evenly over the chips, then crumble the queso fresco generously over the top.
5. Broil on the top rack until the cheese softens and the chips at the edges begin to toast, 2–3 minutes. Garnish with chopped scallions and serve immediately.