Spread the entire bag of tortilla chips out on a baking sheet or in the bottom of a large cast iron skillet. Spread the shredded chicken over the chips.
In a medium bowl, stir together the black beans, cumin, chipotle powder, and pepper. Spread the beans over the chicken, and then top with the shredded cheese.
Bake for about 15 minutes or until the cheese is melted.
Remove the pan from the oven. Then spread the pico de gallo, chopped avocado, sour cream, jalapeno slices, olives, and cilantro over the nachos. Add lime wedges on the side and serve warm.
Notes
I like to use a rotisserie chicken from the store. I discard the skin and shred the meat. I like rotisserie chickens for the extra flavor, but you could use chicken breasts you cooked and cooled ahead of time.