MAKING

1) Into a large saucepan, combine the chicken and a teaspoon of salt

2) Pour in water into the saucepan

3) Bring to a boil, place the lid on and lowering the heat simmer for about 8 minutes

4) Using a slotted spoon, drain the chicken reserving about 2/3 cup of the broth

5) Into a food processor place the chicken and 1 1/2 teaspoon of the cumin

6) Process the chicken to a coarse mixture and keep aside

7) Into a large skillet, melt some butter and saute the onion and pepper till soft

8) Add the chicken and chicken broth, the tomatoes, green chilies, pepper, cheese, jalapeno pepper slices, paprika, salt and simmer over a medium heat till the liquid is all absorbed

9) Onto a baking sheet, place the tortilla chips and spoon 1 tablespoon each of the chicken onto the nachos

10) Broil till the cheese melts

11) Take out from the oven and top the nacho with sour cream

SERVING

12) Serve the nacho warm onto a dish with extra sour cream, salsa and guacamole as dips