This recipe is from the WW app. It was so easy and delicious, it will be a staple in my kitchen. Confession - I didn't make the entire recipe, just to the point of shredding the chicken and adding the beans. The full recipe will be on our Super Bowl menu.
For the shredded chicken:
1 TBS ground cumin
1-1/2 tsp ground ancho chile powder
1 tsp. ground oregano
1/2 tsp. salt
1-3/4 pounds boneless skinless chicken breast
1 large red bell pepper cut into 1" chunks
1 14-1/2 oz. can diced tomatoes - with jalapenos or mild chiles
1 15 oz. can black beans, drained and rinsed
chopped cilantro as desired, if you like it
For remainder of recipe:
6 medium corn tortillas
1-1/2 cups reduced fat shredded Mexican blend cheese
Garnishes: pickled jalapenos, light sour cream, lime wedges, additional cilantro, cover and cook for 20 minutes longer.
Blend the spices and rub onto the chicken. Place chicken in an even layer in the slow cooker. (I used my Instant Pot slow cooker function, so I added a little chicken broth to the bottom before adding the chicken.)
Top chicken with the peppers and tomatoes. I also added some chopped onion. Cook three hours on high. Shred the chicken with two forks and stir in the black beans and cilantro.
To make the nachos, coat the tortillas with cooking spray, stack them and cut into six wedges. Place them in an even layer on a baking sheet and bake at 425 F. until lightly browned, turning halfway, approx. 12 minutes.
Move the chips so they're close together, spoon chicken over with a slotted spoon, sprinkle with the cheese and broil for about one minute. Serve with the garnishes.