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–+ servings
Thermomix Chicken Nachos on a plate.
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5 from 2 votes

Thermomix Chicken Nachos

These Thermomix Chicken Nachos are a real family favourite and are quick and easy to make in the Thermomix.
Prep Time10 minutes
Cook Time50 minutes
Course: Family Dinners
Cuisine: Mexican
Servings: 6 servings
Author: Marianne Rogerson

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

  1. 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
 
2. For chicken stock - I usually use a teaspoon of Thermomix Chicken Stock Paste or Vegetable Stock Paste plus 100g of water. 
 
3. If you want to make your own shredded cheese in the Thermomix: before you start, add cubes of cheese to the Thermomix bowl and grate for 5 seconds / speed 8, then set aside until needed.