Start by placing the chicken thighs or breasts in a slow cooker. Add the jar of prepared salsa, ground cumin, chipotle chili pepper, oregano, garlic powder, kosher salt, and water. Mix well to coat the chicken.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork. If using an Instant Pot, set it to high pressure for 12 minutes and allow it to naturally release.
Once the chicken is cooked, remove it from the cooker and shred it using two forks. Return the shredded chicken to the cooker, mixing it with the leftover salsa for extra flavor.
Preheat your oven to 400°F (200°C). Cut the yellow corn tortillas into quarters and spread them out on a large baking sheet. Lightly spray them with cooking spray and sprinkle with kosher salt. Bake for about 10-12 minutes or until they are golden brown and crispy.
Once the tortillas are ready, layer them on a large serving platter. Top with the shredded chicken mixture and sprinkle with pinto beans and Mexican blend cheese.
Return the assembled nachos to the oven for about 5-7 minutes, or until the cheese has melted and bubbly.
Remove the nachos from the oven and add any additional toppings you desire, such as chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, and a dollop of nonfat plain Greek yogurt or sour cream.
