1 package fresh corn tortillas (cut each into 8 wedges, fry in a little olive oil until browned and drain)

OR

packaged tortilla chips

2 c chopped chicken breast

Salsa

1 1/2 cups dried black beans, cooked, drained and cooled

1 1/2 c frozen corn, thawed

1/2 c chopped green onions

3 cups fresh tomatoes, skinned and chopped (do not drain)

1/2 c sliced black olives

1 clove garlic, minced

1 T finely minced jalapeno pepper (more if you like your salsa hotter)

2 T olive oil

1/2 tsp. cumin

juice of one fresh lime

chopped cilantro, salt, freshly ground pepper to taste

2 c shredded cheddar (or more)

Garnish

1 avocado

1 tsp. lemon juice

a pinch of garlic salt

a pinch of celery seed

a pinch of cayenne pepper

sour cream

Day 1

Cook and chop chicken breasts and combine with salsa ingredients. Cover and refrigerate overnight.

Day 2

Heat chicken/salsa in a saucepan until warmed through. Line the bottom of a jelly roll pan with a thick layer of tortilla wedges (or chips). Adjust seasonings and then spoon enough *chicken/salsa mixture over chips to completely cover. Cover liberally with shredded cheddar cheese. Bake at 350 degrees about 20 minutes, or until cheese is melted and slightly browned. While nachos are baking, peel and mash avocado and mix with lemon juice, garlic salt, celery seed and cayenne pepper.

Heap nachos on individual serving plates and garnish with a scoop of avocado and a hefty dollop of sour cream.

*Combine with leftover avocado for a hearty Guacamole Dip or use as the base for Tortilla Soup.

Tortilla Soup

Stir leftover chicken/salsa mixture into 4 - 6 cups of chicken broth (4 cups for a chunky soup, more if you prefer lots of broth) and simmer 20 minutes.

Place a few fresh warm tortilla wedges or tortilla chips (heat for a few seconds in the microwave) in the bottoms of soup bowls and ladle soup into bowls.

Garnish with additional warm wedges (or chips) and top with a little leftover avocado mixture, sour cream and shredded cheddar.