Step 1 of 12
Restaurant-Style Loaded Chicken Nachos
Preheat the oven to 400°F.
Step 2 of 12
Restaurant-Style Loaded Chicken Nachos
Line an extra-large baking sheet with parchment paper.
Step 3 of 12
Restaurant-Style Loaded Chicken Nachos
Drizzle the olive oil into a large skillet set over medium-high heat. Once the oil is shimmering, add the chicken. Cook, breaking up the chicken as it cooks, for 5-6 minutes. Add the chili powder, cumin, coriander, garlic powder, oregano, salt, and black pepper, and stir to evenly distribute. Add the black beans to the skillet and continue to cook, stirring frequently, until the chicken is cooked through, 1-2 minutes.
Step 4 of 12
Restaurant-Style Loaded Chicken Nachos
Arrange the tortilla chips in an even layer on the baking sheet. Cover the chips with the chicken and black bean mixture, leaving a 1-inch border of chips exposed. Sprinkle the shredded cheese evenly over the chicken and black beans.
Step 5 of 12
Restaurant-Style Loaded Chicken Nachos
Bake the nachos on middle rack of oven until the cheese is fully melted, 9-11 minutes. While the nachos bake, prepare the toppings.
Step 6 of 12
Restaurant-Style Loaded Chicken Nachos
Dice the tomatoes.
Step 7 of 12
Restaurant-Style Loaded Chicken Nachos
Dice the red onion.
Step 8 of 12
Restaurant-Style Loaded Chicken Nachos
Remove the seeds from the jalapeño and finely mince.
Step 9 of 12
Restaurant-Style Loaded Chicken Nachos
Roughly chop the cilantro.
Step 10 of 12
Restaurant-Style Loaded Chicken Nachos
Peel the avocado, remove the pit, and dice into 1/2-inch cubes. Scoop the cubes out of the skin with a spoon.
Step 11 of 12
Restaurant-Style Loaded Chicken Nachos
Check to see that nachos are done. Remove from oven or add time as needed.
Step 12 of 12
Restaurant-Style Loaded Chicken Nachos
Top nachos with the diced tomato, red onion, jalapeño, black olives, avocado, and cilantro. Squeeze fresh lime juice over the toppings. Drop generous teaspoons of sour cream evenly over the nachos. Serve immediately.