1 15-ounce can each of pinto and black beans, drained
1 cup of sliced black olives
½ cup of sliced green onions
½ cup of chopped fresh cilantro
1 peeled, seeded and medium diced avocado
1 cup of sour cream
1 cup of nacho jalapeños
1 cup of chopped crisp cooked bacon
Preheat the oven to 400°.
Chicken: Combine the spice in a small bowl and then use it to season the chicken generously on all sides.
Heat the olive oil in a frying pan over medium-high heat and sear the chicken for 3-4 minutes on each side or until golden brown.
Transfer the chicken to a slow cooker on high heat along with the chicken stock and cook for 4 to 6 hours or until the chicken easily pulls apart. keep warm.
Salsa: Combine all of the ingredients in a large bowl and keep cool before serving.
To Plate: Place the chips in a large oven safe platter and then sprinkle on the cheese and beans and then place it in the oven and cook for 10 to 15 minutes or until the cheese is completely melted and lightly browned.
Remove the platter and top off with shredded chicken, additional toppings, and the chilled salsa.