This is one of my favorite recipes to serve during football season. I usually do half Velveeta, half sharp cheddar. I will serve it with homemade lime-chili tortilla chips and the bottle of Frank’s Hot Sauce. NOTE: Use homemade taco seasoning if you can. It’s better than the pre-packaged stuff by a mile. I found Bill Echols is the best from this site.
Took this dip to a party last night and everyone raved about it. I tried to use light ingredients where I could (cheese, sour cream) to lighten up the calorie / fat load. Instead of jalapenos, I used a hotter variety of taco seasoning and the Original RoTel and it was perfect for what I was looking for spice-wise. My dip only took about 45 minutes to get hot in my Crockpot. This is my new go-to recipe for anytime I need to bring a dish to anything.
2 Cans Cream of Chicken Soup
1 Can Black Beans, drained (optional)
1 can Rotel (or tinned tomatoes with jalapenos)
1 cup shredded Cheddar Cheese
2 large raw Chicken Breasts, diced
Salt & pepper to taste
Tortilla chips to serve
Dump everything into the slow cooker and cook on low for 4-6 hours. (or 2-3 hours on high)
Serve over tortilla chips and garnish with minced cilantro, sour cream, sliced avocado or black olives, etc. Whatever you like