Description
This creamy chicken taco dip is perfect for parties and gatherings, served warm with tortilla chips or as a delicious topping for tacos.
Ingredients
Scale
- 1 can (16 oz) dark red kidney beans (drained and rinsed)
- 1 can (16 oz) black beans (drained and rinsed)
- 1/2 large white onion (diced)
- 10 ounces frozen corn
- 1 can (4 oz) diced green chiles
- 2 cans (10 oz each) diced fire roasted tomatoes
- 1 can (8 oz) tomato sauce
- 1 tablespoon taco seasoning
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 3 raw chicken breasts (cut into cubes)
- 16 ounces Velveeta (cut into cubes)
- 1 cup milk
Instructions
- Add tomatoes and tomato sauce to the slow cooker and set to high heat.
- Top tomatoes with black beans, kidney beans, green chiles and corn.
- Add in seasonings: cumin, chili powder and taco seasoning. Stir everything to combine.
- Add chicken breast directly on top of the tomato mixture.
- Add Velveeta cubes on top of the chicken.
- Pour milk over Velveeta.
- Place lid on slow cooker and cook on high for 3-4 hours.
- Remove lid and stir to combine.
- Keep slow cooker on warm and serve.
Notes
- Great as a dip with taco chips, tortillas, crackers or even make as a topping to a burrito or taco salad.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg