Mexican Pulled Chicken Nachos Recipe | Simple Home Edit

Ingredients

• 600 g (1 lb 5 oz) boneless, skinless chicken breast (roughly 2 large or 3 small chicken breasts – can be substituted with boneless, skinless chicken thighs, see note 1)
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 1 large onion, finely diced
• 1 tsp freshly minced garlic
• ¼ cup (60 ml) extra-virgin olive oil
• 1 tbsp tomato paste (concentrated puree)
• 1 tbsp chipotle in adobo (optional)
• 400 g (14 oz) canned crushed tomatoes
• 1½ cups (375 ml) chicken stock
• ¼ cup (60 ml) water
• 1 tsp sugar
• 2 cups (250 g) shredded cheddar (or a Mexican cheese blend)
• 250 g (9 oz) corn chips
• 2 avocados, mashed with 1 tbsp lime juice
• ½ cup (125 g) sour cream
• 1 jalapeño, sliced (optional)
• ¼ bunch coriander (cilantro), roughly chopped (optional)
• ½ cup cherry tomatoes, cut into quarters
• 1 red onion, finely diced
• 1 lime, cut into wedges