This is quick and easy to prep.. about 15 minutes and it tastes good (not like fish food). It cooks in the slow cooker for 4 hours and 45 minutes.
1 package (16 ounces) mild Mexican cheese with jalapeño peppers, cubed
3/4 cup Old El Paso® Thick ’n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
1 container (8 ounces) Southwest ranch sour cream dip
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
12 ounces large tortilla chips
Place the cheese, salsa, beans and chicken in 3- to 4-quart slow cooker. Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot. Stir in the sour cream dip and the bell peppers. Increase the heat to High then cover and cook for about 30 minutes or until mixture is hot. Serve over tortilla chips.
Topping will hold on Low heat setting up to 2 hours; stir occasionally.
High Altitude (3500-6500 ft): In step 3, cover and cook on High about 35 minutes.
