Cook chorizo in sauté pan for approximately 10 minutes. Drain on paper towel.

Season chicken with Southwestern seasoning. Grill chicken breasts (approximately 10 minutes per side for thicker breasts). Slice chicken in thin slices (similar to fajitas).

Meanwhile, microwave re-fried beans with packet of Goya seasoning mixed in for 5-6 minutes.

Cut Velveeta into cubes and place in bowl. Add 4 oz. can of chopped green chilies to bowl. Microwave cheese mixture one minute and stir. Repeat process three more times (for a total of 4 minutes in the microwave).

Layer chips on platter. Spoon re-fried beans onto chips. Pour melted cheese mixture over beans. Sprinkle chorizo and sliced chicken on top.

Top with salsa, sour cream, and black olives, to taste. Peel and slice avocado. Place avocado slices on top of nachos. Top with grated cheddar cheese.