Chicken Nachos

1 tbsp olive oil

1/2 – 1 lb boneless, skinless chicken breasts

1 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

1 jar salsa

1/4 cup water

1/2 tsp cumin and chili powder

tortilla chips

shredded cheese

any other desired toppings

1.  Heat oil in a large skillet.  Season both sides of chicken with cumin, salt and pepper.  Add chicken to skillet and cook just until both sides are slightly browned, about 2-3 minutes per side.

2.  Add salsa, water, and remaining seasonings.  Cover skillet and simmer over medium low heat for at least 20 minutes, until chicken is fully cooked.  (You can simmer this all day as you would in a crock pot, if desired.)

3.  Remove chicken and shred.  Set aside.  Bring remaining liquid in the skillet to a boil and simmer until thickened and reduced by about half.  Remove from heat and stir chicken back in to skillet.

4.  Spread tortilla chips on a cookie sheet and pour chicken mixture evenly on top.  Add shredded cheese and bake at 350 degrees for 8 – 10 minutes, until cheese is melted.  Top as desired and serve.