These Thermomix Chicken Nachos are a real family favourite and are quick and easy to make in the Thermomix.
This is one of my go-to mid-week meals for my family. Everyone loves it and it's very easy to make in the Thermomix.
The sauce is very versatile too - I often use this same sauce in Chicken Tacos or Burritos.
I also love that you can make the sauce ahead of time and then keep it in the fridge until needed. You can re-heat in the Thermomix or microwave when you are ready to serve the nachos.
You can also make the shredded chicken ahead of time and keep it in the fridge until needed.
Why you'll love this recipe
- It's an easy family meal that everyone will love.
- You can make the shredded chicken and/or the sauce ahead of time.
- The sauce can also be used in other dishes, such as burritos or tacos.
- You can freeze any leftover sauce for later.
Ingredients
Exact quantities can be found in the recipe card at the bottom of the post.
- Chicken Breasts
- Onion
- Garlic
- Olive Oil
- Mexican Seasoning - I use my homemade Mexican seasoning. I like to make up a jar of this and keep it in the pantry for any time I make a Mexican-inspired dish. If you prefer to make a single-use portion of seasoning, you will find ingredients in the notes below.
- Canned diced tomatoes
- Chicken stock - if using Thermomix Chicken Stock or Vegetable Stock paste, add a teaspoon of the stock paste and 100g water.
- Sugar
Optional Extra:
- Chipotle Chillies in Adobo - I highly recommend adding these to this nacho recipe. It gives an unbelievable flavour and a bit of a kick. However, if I am making this for my kids, I leave them out as they find them too spicy.
To serve:
- Corn chips
- Shredded cheese - if you want to use cheese grated in the Thermomix, do this before you start: Cut into cubes, add to the bowl and grate for 5 seconds / speed 8. Set aside until needed.
- Guacamole - you can find my Thermomix Guacamole recipe here.
- Sour Cream
- Jalapenos etc
How to make Thermomix Nachos
Exact step-by-step instructions with speeds and timings can be found in the recipe card at the bottom of the post.
There are three steps to this recipe:
- Making the shredded chicken
- Making the sauce
- Assembling the nachos
Making shredded chicken in the Thermomix
It's very easy to make shredded chicken in the Thermomix - no more pulling apart with two forks. The Thermomix does it for you in just 3 seconds!
First, you need to steam the chicken in the Varoma.
Prepare the chicken breast by slicing it lengthways to create two long, thin halves. This will help it to cook evenly. Then place it into the Varoma dish.
Add 500g of water to the Thermomix bowl, place the Varoma in position and cook for 15-20 minutes / Varoma / speed 1.
Top Tip: you can add extra flavour to the chicken by adding some aromatics to the water. I often add ½ onion, a clove of garlic, a couple of cloves, a bay leaf and a sprig of thyme or oregano.
Check it after 15 minutes, and if necessary, turn it over and continue to steam it for a further 5 minutes.
Carefully remove the chicken and cut each half in half again. Set aside to cool for 5 minutes.
Empty the water from the bowl and place the chicken inside the bowl.
Now, to shred the chicken, all you need to do is to set it to 3 seconds / REVERSE / speed 4.
Making the Thermomix nacho sauce
The sauce is very simple to make.
Start by chopping the onion and garlic. Then saute until soft.
Next stir in the spices, followed by the tomatoes, stock, sugar and chipotle chili (if using).
This all gets cooked for 20 minutes - be sure to put the simmering basket on top of the bowl when doing this.
Next, blend the mixture to create a smoother sauce.
Make sure you put the measuring cup back into the lid before blending, or you will end up with nacho sauce all over your kitchen!
Finally add in the shredded chicken and mix.
Assemble the nachos
The final step is to assemble it all.
Spread out some corn chips on a plate, spoon over the nacho sauce and sprinkle with cheese. If you want melted cheese on top there are two options:
- Place under a hot grill until melted
- Put in the microwave for 1-2 minutes on high
Now you can add all your favourite toppings, such as sour cream, guacamole, pico de gallo, jalapeno peppers, salsa etc.
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Thermomix Chicken Nachos
Ingredients
- 500 g chicken breasts
- 1 onion
- 2 cloves garlic
- 1 tablespoon Mexican seasoning see notes for single-use ingredients
- 400 g can diced tomatoes
- 1 teaspoon sugar
- 100 g chicken stock see notes
- 2 chipotle chillies in adobo Optional - they give an amazing flavour but I leave out for my kids as they can be too spicy.
To serve
- corn chips
- shredded cheese see notes
- sour cream
- guacamole
- jalapeno peppers
Instructions
For the shredded chicken
- Take your chicken breasts and slice in half lengthways to create long, thin halves. (This will help them to cook evenly). Place in the Varoma tray.
- Add 500g water to the Thermomix bowl.
- OPTIONAL STEP: to add extra flavour to the chicken, add some aromatics to the water. I often add ½ onion, a garlic clove, 2 cloves, a bay leaf and a sprig of thyme or oregano.
- Place the lid and Varoma on top of the bowl and cook for 15 minutes / VAROMA / speed 1.
- Check to see if the chicken is cooked. If not, turn it over and cook for a further 5 minutes / VAROMA / speed 1.
- Cut each piece of chicken in half and set aside to cool for 5 minutes.
- Empty out the water from the Thermomix bowl. Place the chicken in the bowl and shred for 3 seconds / REVERSE / speed 4.
- Set aside in a bowl until ready to use.
To make the nacho sauce
- Peel & quarter the onion and add to the Thermomix bowl together with the garlic.
- Chop for 3 seconds / speed 7. Scrape down the bowl.
- Add the olive oil and cook for 5 minutes / 100 degrees / speed 1.
- Add the Mexican Seasoning. Cook for 1 minute / 100 degrees / speed 1.
- Add the tomatoes, chicken stock, sugar and chipotle chillies (if using). Remove the measuring cup and place the simmering basket on top of the lid. Cook for 20 minutes / 100 degrees / speed 1.
- Insert the measuring cup to the lid and blend for 10 seconds / speed 8.
- Add the shredded chicken and mix for 20 seconds / REVERSE / speed 1.
To assemble the nachos
- Spread out the corn chips on a plate. Spoon over the chicken nacho sauce and sprinkle with cheese.
- If you want the cheese to be melted, you can either place under a hot grill or put in the microwave for 1-2 minutes on high.
- Serve with your favourite toppings: sour cream, guacamole, chopped tomatoes, jalapeno peppers etc.
Notes
- I always use my homemade Mexican Seasoning for this dish. However if you prefer to make a one-use mixture, you can use the following ingredients:
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- pinch cinnamon
- pinch salt & pepper
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