Saturday, September 13, 2014

Chicken and White Bean Taco Dip Crockpot Recipe

Chicken and White Bean Taco Dip Crockpot Recipe

Ingredients needed:

* Nonstick cooking spray
* 1 can of Mexican-style diced tomatoes, undrained (14.5 ounces)
* 1 can of cream of chicken soup
* 1 teaspoon of ground cumin
* 1/4 to 1/2 teaspoon of cayenne pepper
* 1/4 teaspoon of ground black pepper
* 2 cans of cannellini beans, rinsed and drained (19 ounces each)
* 1 1/2 pounds of boneless, skinless chicken thighs, cut into 1/2-inch pieces
* 1 cup of shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers
* Tortilla chips
* Optional toppings: Chopped fresh tomatoes, Snipped fresh cilantro, Sour cream

Preparation steps:

* Lightly coat crockpot with cooking spray. In the prepared crockpot, gently whisk together Mexican-style tomatoes, soup, cumin, cayenne pepper, and black pepper. Stir in beans, chicken, and cheese.
* Cover and cook on low for 5 1/2 hours or on high for 3 hours.

Serve with tortilla chips and optional toppings of your choice

(Serves 16)

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