Chicken Nacho Dip

Truthfully, I was just looking for a way to use up some grilled chicken breast I found in the freezer. I wasn’t thinking I’d found anything too terribly exciting when I ran across this recipe for a chicken nacho dip. Well, I wasn’t just sort of wrong, I was very wrong. This chicken nacho dip is fantastic. Super cheesy, spicy, and creamy.

Chicken Nacho Dip

If you don’t have grilled (or smoked) chicken on hand, rotisserie chicken will work just fine too. Oh and don’t forget to warm the tortilla chips. They take just a few minutes in a 350 F degree oven. Warm chips and warm dip were meant for each other.

Also try my Jose’s party cheese dip.

Chicken Nacho Dip

This chicken nacho dip is fantastic. Super cheesy, spicy, and creamy. Heck, I might eat as a soup next time!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Calories 121kcal
Author Mike

Ingredients

  • 1 14 ounce Rotel drained
  • 1 pound Velveeta cubed
  • 1 cup chicken cooked, shredded or cubed
  • 1/3 cup sour cream
  • 1/4 cup green onion diced (plus more for garnish if desired)
  • 1 1/2 tablespoons taco seasoning
  • 1 large jalapeno minced
  • 1/2 can black beans rinsed, drained
  • Tortilla chips warmed, for serving

Instructions

  • Place everything except for the beans into a slow cooker and cook on high for 1 1/2 hours, stirring occasionally. If the mixture becomes too thick thin with a little milk.
  • Add the beans and cook another 30 minutes.
  • Stir before serving with warmed tortilla chips.

Nutrition

Calories: 121kcal | Carbohydrates: 8g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 633mg | Potassium: 194mg | Fiber: 1g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 229mg | Iron: 1mg

Nutritional values are approximate.

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