This post is sponsored by Cabot.

I have been a huge fan of Cabot Cheese and I'm thrilled to be working with them this year to create a couple of recipes to share with you!

First things first, I'm obsessed with cooking with just one pan or one pot. One pot dishes are where it's at! And sooo are sheet pan dinners! And I have been wanting to make a chicken nachos recipes for ages now! Well, guess what? This dish is a one sheet pan dish! You bake the chicken in the oven and then you heat the tortilla chips with the chicken, and the Cabot cheese on top and you're done. It only takes 45 minutes to make too!

This cheesy goodness is amazing!

First, off the Cabot cheese I used are:

• yellow Vermont Extra Sharp
• white Vermont Sharp (it's hard to say which one is your favorite, right? This one might be in the top five!)
• Pepper Jack (this one is so nice and has a kick from the peppers, it's perfect for these nachos!)

Did you know that all Cabot Cheddars are naturally lactose-free? This is awesome for me because I'm becoming more lactose intolerant. I love that I still get to enjoy Cabot Cheddar cheese!

I grated half of each block for this recipe!

A note though, you can totally use the leftover chicken from this crockpot whole chicken recipe!

I used a half a pound of tenderloins, they cook nicely in the oven with olive oil…

and some taco seasoning.

Ready for the oven!

After they are baked, they are so good!

I cut them up with a fork and knife right on my sheet pan.

Add the tortilla chips along with the chicken and black beans…

and the cheese!

It's that simple…and you get the cheesy goodness! This has fast become a new favorite of mine for snacking or even for a quick lunch! It's so so good!

If you make if your family, they will love you for it!

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Sheet Pan Chicken Nachos

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 to 6

Ingredients

• 1/2 pound chicken tenderloins
• 1 Tablespoon olive oil
• 2 teaspoons homemade taco seasoning
• 1/2 to 1/3 cup canned black beans drained and rinsed
• tortilla chips
• 4 ounces Cabot Vermont Extra Sharp Cheddar Cheese grated
• 4 ounces Cabot Vermont Sharp Cheddar Cheese grated
• 4 ounces Cabot Pepper Jack Cheese grated

To Serve:

• 1 tomato diced
• 1 jalapeno cut in half and sliced thinly
• 1 green onion sliced thin
• homemade guacamole (or it can be store-bought)
• Cabot Sour Cream
• homemade salsa (or it can be store-bought)

Instructions

• Heat oven to 425 degrees F. Remove chicken from packaging and drizzle olive oil on top. Add taco seasoning on both sides of chicken. Place on a baking sheet and bake for 15 minutes (flipping chicken over halfway). Remove baking sheet and allow chicken to rest for 5 minutes. Cut chicken into bite sized pieces.
• While the chicken is cooking, grate the cheese and prep the tomatoes, jalapeño, green onion, guacamole and salsa.
• Lower the oven to 375 degrees F. Add tortilla chips to the same baking sheet and sprinkle grated cheese on top. Sprinkle chicken and black beans over the tortilla chips and add the remaining cheese. Bake for 7 to 8 minutes at 375 degrees F.
• Remove the baking sheet from oven and top with diced tomatoes, sliced jalapeños and green onions. Serve with guacamole, sour cream and salsa.

Notes

Notes: If preparing ahead of time, you can cook the chicken in the oven a few days in advance and cut it up. Store in a sealed container and when you’re ready to make the nachos, remove from the fridge and follow the rest of the recipe!

Other recipes you might want to try! These beef and spinach tosadas, cheesy corn stuffed jalapenos and these breakfast nachos.

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Sheet Pan Chicken Nachos appeared first on The Little Kitchen.

A little over a week ago, Charley's (our 10 year old Shepherd mix canine) MRI showed a pinched nerve in his lower back where he has a bulging disc. The recommendation by the surgeons is to do surgery to relieve the pressure and compression on the nerves. The scary part is if we do nothing, it can lead to paralysis of his hind legs and other not so fun stuff. We know that rest and meds won't work because he's been on so many meds for months now for other pain problems associated with hip dysplasia. The operation to fix his bulging disc is scheduled for tomorrow and since I have not been thinking about it too much, I haven't been too worried. But it's TOMORROW MORNING…it's getting closer and I'm getting more and more nervous. We're anxious to know if this is the right decision (who doesn't second guess themselves?) and at the same time are ready for him to be done with it and get to rehab and to healing. Please cross your fingers for us. I'm going to be a big ball of tense tomorrow.

In comes this soup, I'm going to be making another pot of this chicken tortilla soup this week. It's a big pot of comfort. I love soup because it's warm and comforting. I made this the week of my birthday and had it for leftovers for 4 or 5 days afterwards. It's really nice and easy and I love the addition of zucchini. I add the zucchini at the end so it doesn't overcook. Top this soup with tortilla chips, sour cream and sharp cheddar…all a must!

Chop the veggies.

Then chop the canned tomatoes. I love canned whole plum tomatoes so I use a 28 ounce can of those and chop up the tomatoes. Don't get rid of the tomato juice. That will add flavor to the soup!

Butter…everything with butter is better, right? I use butter and olive oil to start with in this soup and add the vegetables (but not the zucchini) and garlic along with my homemade taco seasoning all into my French oven. I have used other chicken tortilla soup recipes that are quick and easy but they didn't have the depth of flavor I was looking for. This one does…the taco seasoning has so many levels of flavor from the paprika to the chili powder and cumin that adds so much flavor along with the chicken and the vegetables.

This is after I add the drained and rinsed black beans, tomatoes and chicken broth.

After you bring it to a boil and allow to simmer, add the cooked chicken and zucchini and cook for another 5 minutes.

It's done and ready to serve.

The toppings are a must. And the next time I make this soup, I'm going to freeze some so if the craving hits me…even if it's in the middle of hot hot Florida summer, I can have a bowl. Make this…you'll thank me for it! Soup under 40 minutes, yay!

Check out the video I made for this recipe too!

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Chicken Tortilla Soup Recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 to 8

Ingredients

• 1 Tablespoon salted butter
• 1 Tablespoon olive oil
• 1 Tablespoon homemade taco seasoning
• 1 jalapeño ribs and seeds removed, diced
• 1/2 medium onion diced
• 1 large garlic clove chopped
• 1 28-ounce can whole tomatoes, chopped (keep tomato juice)
• 1 14.5-ounce can black beans, rinsed and drained
• 2 14.5-ounce cans low sodium chicken broth
• 1 1/2 cups diced zucchini about one
• 1 1/2 cups frozen or fresh corn
• 1 to 1 1/2 cups cooked chicken cubed (see Note)
• crushed tortilla chips cheddar cheese and sour cream for serving (optional)

Instructions

• In a French oven or a large heavy bottom pot, melt butter and heat olive oil on medium heat for about 2 minutes. Add taco seasoning, jalapeño, onion and garlic. Sauté for about 3 minutes.
• Add tomatoes, black beans and chicken broth and bring to a boil. Reduce heat and allow soup to simmer for 10 minutes.
• Add zucchini, corn and chicken and heat for about 5 minutes. Season with salt and pepper, if necessary.
• Serve in bowls topped with crushed tortilla chips, cheddar cheese and sour cream.

Note:

• You can use leftover cooked chicken or if you don't have any. Bring a pot of water to a boil and add a boneless skinless chicken breast. Boil for 5 to 7 minutes. Remove from pot and place on a clean cutting board. Cut into cubes.

Here are some other recipes for you to try:

Healthy Chicken Tortilla Soup from Aggie's Kitchen
Chicken Tortilla Soup from The Lemon Bowl
Chicken Tortilla Soup from PW

The post Chicken Tortilla Soup with Black Beans and Zucchini appeared first on The Little Kitchen.