Ingredients:
- (1) can of drained diced tomatoes with green chile peppers
- (1) (1 pound) loaf processed cheese food , cubed
- (2) large cooked skinless, boneless chicken breast halves, shredded
- ⅓ cup sour cream
- ¼ cup diced green onion
- 1 ½ tbsp taco seasoning mix
- 2 tbsp minced jalapeno pepper, or to taste
- 1 cup black beans, rinsed and drained
Directions:
Add and place diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook it on high until the cheese has melted and the dip is hot for 1 to 2 hours, stirring occasionally. Then stir in black beans, and cook 15 more minutes to reheat.
Notes:
If the dip becomes too thick, then thin it with small quantities of milk.
If you’re boiling (or baking or grilling) your chicken, you can use a blender to shred it, or a hand mixer. They both perform well in just 3 seconds at shredding meat.
