Spicy Chicken Chili Nachos

Instructions

1. 1

   In a large skillet coated with cooking spray, sauté the cubed chicken over medium-high heat until no longer pink, about 5-7 minutes.

2. 2

   Add the diced tomatoes and green chiles, and cook for 3 minutes, stirring occasionally, until the tomato juice has reduced slightly.

3. 3

   Stir in the kidney beans, chili beans, paprika, cumin, and cayenne pepper. Cook for 5 minutes, or until heated through.

4. 4

   Arrange the tortilla chips on 2 large microwave-safe plates. Sprinkle each plate with 1/4 cup of the shredded cheese.

5. 5

   Top the chips with the spicy chicken and bean mixture, then sprinkle the remaining cheese over the top.

6. 6

   Microwave the nachos, uncovered, on high for 25-30 seconds, or until the cheese is melted.