Chicken Nacho Dip
This chicken nacho dip is fantastic. Super cheesy, spicy, and creamy. Heck, I might eat as a soup next time!
Servings 12
Calories 121kcal
Equipment
Ingredients
- 10 ounce Rotel diced tomatoes with green chiles drained
- 1 pound Velveeta cubed
- 1 cup chicken cooked, shredded or cubed
- ⅓ cup sour cream
- ¼ cup green onion diced (plus more for garnish if desired)
- 1 ½ tablespoons taco seasoning
- 1 large jalapeno minced
- ½ 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.
Notes
Use Mexican Velveeta for a nice twist.
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