This Chicken Nacho Dip is so very, very good! It has a good amount of protein with the chicken and beans and is really filling. You can make it as mild or spicy as you prefer by leaving out the jalapeno or adding an additonal pepper to your slow cooker.
I like to serve this over a plate of tortialla chips, but it is also delicious spooned onto a warm flour tortilla, rolled up and garnished with a dollop of sour cream and a little bit of salsa.
Let your guests choose how they’d like to enjoy this scrumptios chicken nacho dip. Set out a stack of tortilla shells, chips, pita bread or corn chips. Enjoy!
1 14 oz. can diced tomatoes with green chile peppers, I prefer Rotel.
1 1-lb block of Velveeta
2 large cooked skinless, boneless chicken breast halves,
1/3 cup sour cream
1/4 cup diced green onion
1 1/2 tablespoons taco seasoning mix
2 tablespoons minced jalapeno pepper, or to taste
1 cup black beans, rinsed and drained
Place the Rotel, Velveeta, shredded chicken, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.
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