Ingredients
1 pound boneless skinless chicken breasts, cubed1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (16 ounces) chili beans, undrained1 teaspoon paprika1 teaspoon ground cumin1/2 teaspoon cayenne pepper1 package (13-1/2 ounces) tortilla chips1-1/2 cups shredded Mexican cheese blend
Preparation
In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through.
Arrange the tortilla chips on 2 large microwave-safe plates; sprinkle each with 1/4 cup cheese. Top with chicken mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.
