with Avocado Cream

Stella and Jazzey's Nacho Bowl

Prep time: 20 mins
Cook time: 45 mins
Serves: 4


2 tbs olive oil

4 skinless chicken thigh fillets, trimmed, roughly chopped

1 onion, finely chopped

4 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tbs red wine vinegar

400g can chopped tomatoes

250ml (1 cup) chicken stock

125g red kidney beans, rinsed, drained

125g black beans, rinsed, drained

6 wholemeal tortillas, cut into triangles

Olive oil spray

2 small zucchini, coarsely grated

50g (½ cup) chopped coriander

Tomato Salsa

1 corn cob, boiled, kernels trimmed

250g punnet cherry tomatoes, chopped

1 red onion, finely chopped

50g (½ cup) chopped coriander 

1 lime, juiced

2 tbs extra virgin olive oil

Avocado Cream

1 large ripe avocado, flesh scooped

½ lime, juiced

2 tsp extra virgin olive oil

80g (1/3 cup) sour cream


1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook until browned all over. Remove and set aside.

2. Add onion, garlic and a little oil to same pan and cook, stirring, for 5-6 minutes or until softened. Stir in spices and cook, stirring, for 1 minute. Stir in vinegar. Stir in tomatoes, stock and beans. Season and bring to the boil. Simmer for 15-20 minutes or until thickened.

3. Add chicken to sauce and stir to combine. Cook for a further 5 minutes.

4. Preheat oven to 180C.

5. Divide tortilla triangles among two oven trays in a single layer. Spray with olive oil and bake for 10-15 minutes or until crisp and golden.

6. To make salsa, combine all ingredients in a bowl. Season.

7. To make avocado cream, process all ingredients until smooth. Season. 

8. Divide zucchini and spiced chicken among serving bowls. Top with tomato salsa and avocado cream. Arrange nacho chips around edge of bowl for dipping. Garnish with coriander to serve.