Outrageous Warm Chicken Nacho Dip

Ingredients

• Cheese Product, Reduced Fat, 2% Milk

  Velveeta

  454g

• Tomatoes

  Red, ripe, canned, with green chilies

  1 cup or 241g

• Pace diced green chilies

  Campbell soup company

  ½ cup or 120g

• Chicken Breast

  Boneless, Skinless, Individually Frozen - H-E-B

  3 chicken breast or 528g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Jalapeno peppers

  Raw

  ⅛ cup, sliced or 11g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Black beans

  Mature seeds, raw

  1 cup or 194g

Directions

1. Stir processed cheese food, diced tomatoes with chiles, shredded cooked chicken, sour cream, green onion, jalapeño, and taco seasoning together in a slow cooker.
2. Cover and cook on High, stirring occasionally, until cheese has melted and dip is hot, 1 to 2 hours. Stir in black beans and cook until heated through, 15 minutes.
3. Tips: If the dip gets too thick, thin it with a small amount of milk.