Ingredients
1
loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes
3/4
cup Old El Paso™ Thick ‘n Chunky salsa
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
package (9 oz) frozen cooked chicken breast strips, thawed, cubed
1
container (8 oz) sour cream
1
medium red bell pepper, chopped (1 cup)
3
medium green onions, sliced (3 tablespoons)
Large tortilla chips
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.
