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Mexican Street Corn Chicken Chili Nachos

Mexican Street Corn Chicken Chili Nachos - featured image
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These loaded nachos combine smoky chicken chili, sweet roasted corn, and melty cheese for a crowd-pleasing appetizer that’s quick, easy, and bursting with Mexican street corn flavor. Perfect for game days, potlucks, or weeknight comfort food.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken recommended)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can fire-roasted tomatoes (14.5 oz)
  • 1/2 cup diced onion (yellow or white)
  • 2 cloves garlic, minced
  • 1–2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth (low-sodium optional)
  • 2 cups corn kernels (fresh, frozen, or canned; grilled if possible)
  • 2 tablespoons mayonnaise (or avocado mayo)
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/4 cup chopped cilantro
  • Juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 cup crumbled cotija or feta cheese (or parmesan)
  • 1 large bag tortilla chips (about 12 oz; thick, restaurant-style)
  • 2 cups shredded Mexican blend cheese (Monterey Jack and cheddar are good options)
  • 1/4 cup sliced jalapeños (fresh or pickled, optional)
  • Extra lime wedges, cilantro, and hot sauce for serving

Instructions

  1. Preheat oven to 400°F (200°C). If your oven runs hot, use 375°F (190°C).
  2. In a medium saucepan, heat a splash of oil over medium heat. Add diced onion and sauté for 2-3 minutes until soft and translucent. Stir in minced garlic and cook for another 30 seconds.
  3. Add shredded chicken, black beans, fire-roasted tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Pour in chicken broth. Stir well and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until thickened slightly. Adjust seasoning if needed.
  4. If chili is too dry, add a splash of broth. If too soupy, simmer uncovered for a few minutes until thick enough to spoon onto chips.
  5. Prepare the Mexican street corn topping: If using fresh corn, grill or roast in a dry skillet for 5 minutes until lightly charred. If using frozen, thaw and pat dry. In a mixing bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, salt, and half the cilantro. Stir until creamy.
  6. Spread tortilla chips in an even layer on a large baking sheet. Spoon chicken chili over chips, ensuring even coverage. Sprinkle with shredded cheese and jalapeños.
  7. Top with dollops of street corn mixture, then sprinkle crumbled cotija cheese and remaining cilantro over everything.
  8. Bake for 8-10 minutes, or until cheese is melted and bubbling. Watch closely to avoid burning.
  9. Remove nachos from oven. Squeeze extra lime over the top, sprinkle with more cilantro, and drizzle with hot sauce if desired.
  10. Serve immediately, straight from the pan, with extra lime wedges on the side.

Notes

Use thick, restaurant-style chips for best results. Grill or roast corn for extra flavor. Layer toppings for maximum crunch and cheesiness. Prep chili and corn topping ahead, but assemble and bake just before serving. For dairy-free or vegetarian options, substitute vegan cheese/mayo or mushrooms/jackfruit for chicken.

Nutrition

Keywords: nachos, Mexican street corn, chicken chili, loaded nachos, easy appetizer, game day, party food, comfort food, family recipe

Find it online: https://forkifyfun.com/mexican-street-corn-chicken-chili-nachos-recipe-easy-loaded-appetizer/