White Nachos

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• 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

  8 cup or 208g

• Mexican cheese

  Queso anejo

  3 cup, crumbled or 396g

• Scallions

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

  ½ cup, chopped or 50g

Directions

1. Heat a large skillet over medium-high. Sear the chicken breasts in a thin film of oil until lightly browned, 2–3 minutes per side.
2. Add the taco seasoning and chicken broth. Bring to a simmer, cover, and cook over medium-low until the chicken is just cooked through and tender, about 15–20 minutes.
3. Transfer chicken to a bowl and shred with two forks. Return it to the pan to absorb the seasoned liquid, then keep warm over low heat. Reserve 1/3–1/2 cup of the hot cooking liquid for the cheese topping.
4. Set the oven to broil and position a rack 6 inches from the element. Arrange the tortilla chips on a large rimmed baking sheet.
5. For the cheese topping, place the crumbled queso in a small saucepan over low heat. Stir in enough of the reserved hot cooking liquid to form a pourable, creamy mixture; it will soften and become slightly saucy but may not fully melt smooth. Keep warm, stirring occasionally.
6. Top the chips with the shredded chicken, drizzle the warm cheese mixture over the top, and broil until the edges of the chips are lightly toasted, 2–3 minutes. Sprinkle with chopped scallions and serve immediately.