Warm chicken nacho dip

May 24, 201016 yr

Outrageous Warm chicken Nacho Dip - All recipes

I use the Velveeta 2% version to cut down on fat by half. I also omit the taco seasoning because of the sodium count. Of course, nonfat, plain Greek yogurt for the sour cream, and that cuts down on the fat content as well. I have never had to add the milk to thin it out. I prefer it thick like an enchilada filling.

My homemade taco seasoning:

2tsp of chili powder,

2 tsp of cumin (cut it down to 1tsp if you are not into cumin, we love it so I use more than usual)

1/2 tsp of cayenne pepper,

1tsp white pepper,

1Tbsp of dry chopped onion,

2tsp of Garlic Powder,

1tsp of Onion powder,

2tsp of Paprika.

Once I have boiled and shred the chicken breast, I toss them in a pan with 1Tbsp of olive oil and just heat it through with all the above spices. I also boil my own black Beans instead of canned. They just taste better in my opinion.

I have made this in the crock pot and on the stove top. We eat this as a main meal usually. The kiddo and husband roll up the mixture into flour tortillas, and I typically eat it by itself or with a few tortilla chips. John likes it with corn tossed in the mix as well.

Ingredients

1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL?), drained
1 (1 pound) loaf processed cheese food (such as Velveeta?), cubed
2 large cooked skinless, boneless chicken breast halves, shredded
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 (optional)
1 cup black beans, rinsed and drained

Directions

Place the diced tomatoes, processed cheese, chicken meat, 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.

Footnotes