Nachos, chicken, with beans
Common food
Photo: Wikipedia
Nachos with chicken and beans are a hearty, layered Tex-Mex classic featuring crispy corn tortilla chips topped with seasoned shredded chicken, melted cheese, and savory beans. The texture is a satisfying crunch from the chips giving way to soft, tender chicken and creamy beans, all bound by gooey cheese. Nutritionally, it offers a balanced mix of protein and carbohydrates for a more substantial snack or meal.
💚 Why it's loved
People love it for the ultimate comfort-food combination of salty, savory, and cheesy flavors in every loaded bite. It's a versatile crowd-pleaser that can be customized with countless toppings and is deeply tied to casual social gatherings and game-day culture.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat from cheese and processed chips, which may concern those monitoring blood pressure or heart health. To counteract this, use reduced-sodium beans, opt for baked tortilla chips, and balance the meal with a side of fresh pico de gallo or a simple green salad to add volume and nutrients without extra salt.
Key benefits
- Good source of protein from chicken and beans
- Provides complex carbohydrates for sustained energy
- Contains dietary fiber from beans
- Offers a complete amino acid profile when combined
- Can be a more balanced alternative to plain cheese nachos
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original nachos were invented in 1943 by Ignacio 'Nacho' Anaya in Piedras Negras, Mexico, for a group of U.S. military wives, but they were just tortilla chips, cheese, and jalapeño peppers—chicken and beans came much later as American adaptations.
Full nutrition (scales with serving)
| Water | 60.0 g |
| Energy | 203 kcal |
| Protein | 9.6 g |
| Total lipid (fat) | 10.5 g |
| Carbohydrate, by difference | 18.3 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 0.38 g |
| Calcium, Ca | 53.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 132 mg |
| Potassium, K | 186 mg |
| Sodium, Na | 425 mg |
| Zinc, Zn | 0.84 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 9.5 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.1 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 15.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 18.0 ug |
| Choline, total | 30.2 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 8.9 ug |
| Fatty acids, total saturated | 2.2 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.40 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 3.4 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.8 g |
| PUFA 18:2 | 3.5 g |
| PUFA 18:3 | 0.27 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 30.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Are chicken and bean nachos a complete meal?
They can be a balanced meal, providing protein, carbs, and fat. To make it more nutritionally complete, add fresh vegetables like tomatoes, onions, and lettuce, and consider a side of fruit or a simple salad.
How can I make them healthier at home?
Use baked tortilla chips, low-sodium black beans, skinless chicken breast, and moderate amounts of reduced-fat cheese. Load up on fresh toppings like diced tomatoes, avocado, and cilantro to boost fiber and vitamins.
What's the best way to reheat leftover nachos?
Reheat in a 350°F (175°C) oven for 5-10 minutes to re-crisp the chips. Avoid the microwave, which will make them soggy. You can also use an air fryer for a quick crisp.