In a large skillet over medium heat, add the olive oil. Once heated, add the ground chicken. Sprinkle with kosher salt, chili powder, paprika, black pepper, cumin, and coriander. Cook for about 7-10 minutes, or until the chicken is browned and cooked through. If using rotisserie chicken, simply shred it and mix with the spices in the skillet until heated.
While the chicken is cooking, rinse and drain the canned black, pinto, and white beans. Set them aside for later use.
Preheat your oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in an even layer. Top with the cooked chicken, followed by the beans. Sprinkle the shredded Mexican cheese blend generously over the top.
Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
Once the nachos are out of the oven, it’s time to add your favorite toppings. Scatter the pickled jalapeños, shredded lettuce, black olives, and sliced cherry tomatoes over the cheesy nachos. Finish with sliced avocado, red onion, and a dollop of sour cream. Sprinkle with fresh cilantro and serve with lime slices on the side.
