Wednesday, July 23, 2014




White Bean & Chicken Taco Dip


Ingredients.
Non stick cooking spray
1 (14.5 oz) can Mexican- style diced tomatoes, undrained
1 (10 3/4 oz) can condensed cream of chicken soup
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper.
2 (19 oz) can white kidney beans, rinsed and drained
1 1/2 pounds, boneless skinless chicken thighs, cut into 1/2-inch pieces.
1 cup shredded Monterey Jack Cheese
Tortilla chips for service
* You can also add chopped fresh tomatoes,snipped fresh cilantro, sour cream

Directions.
1. Spray 4-5 quart slow cooker with cooking spray.
2. In the slow cooker, whisk together mexican style tomatoes,
soup, cumin, cayenne pepper, and black pepper. Stir in beans, chicken,
and cheese.
3. Cook on low- heat setting for 5-6 hours or on high for 21/2 to 3 hours.
4. Serve with tortilla chips and use optional fresh tomatoes, cilantro and
sour cream for garnishment if desired.

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