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Prepare the ingredients: Cut the chicken breasts into 1-inch pieces. Peel and dice the potatoes into 1/2-inch cubes. If using fresh broccoli, cut into bite-sized florets.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.

Add the diced potatoes to the same skillet. Cook for 8-10 minutes, stirring occasionally, until they start to soften and brown. If the skillet seems dry, add another drizzle of olive oil.

Stir in the broccoli florets with the potatoes. Cook for another 5-7 minutes, until the broccoli is tender-crisp. If using frozen broccoli, cook until heated through and tender.

Return the cooked chicken to the skillet with the potatoes and broccoli. Add the garlic powder, chili powder, salt, and black pepper. Stir well to combine all ingredients and seasonings.

Pour in the condensed spicy nacho cheese soup and milk. Stir everything together until the soup is evenly distributed and coating all the chicken and vegetables. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Remove from heat. Garnish with fresh chopped cilantro and jalapeño slices, if desired. Serve hot with a dollop of sour cream on the side.


Prepare the ingredients: Cut the chicken breasts into 1-inch pieces. Peel and dice the potatoes into 1/2-inch cubes. If using fresh broccoli, cut into bite-sized florets.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.

Add the diced potatoes to the same skillet. Cook for 8-10 minutes, stirring occasionally, until they start to soften and brown. If the skillet seems dry, add another drizzle of olive oil.

Stir in the broccoli florets with the potatoes. Cook for another 5-7 minutes, until the broccoli is tender-crisp. If using frozen broccoli, cook until heated through and tender.

Return the cooked chicken to the skillet with the potatoes and broccoli. Add the garlic powder, chili powder, salt, and black pepper. Stir well to combine all ingredients and seasonings.

Pour in the condensed spicy nacho cheese soup and milk. Stir everything together until the soup is evenly distributed and coating all the chicken and vegetables. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Remove from heat. Garnish with fresh chopped cilantro and jalapeño slices, if desired. Serve hot with a dollop of sour cream on the side.
