1 loaf (16 oz) Mexican prepared cheese product with jalapeño peppers, cut into cubes 3/4 cup Thick ‘n Chunky salsa 1 can (15 oz) black beans, drained, rinsed 1 package (9 oz) frozen cooked chicken breast strips, thawed, cubed ( I used a shredded up rotisserie chicken) 1 container (8 oz) sour cream 1 medium red bell pepper, chopped (1 cup) 3 medium green onions, sliced (3 tablespoons) Large tortilla chips
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place cheese, salsa, beans and chicken.
2. Cover; cook on Low heat setting 2 hours, stirring once halfway through cooking.
3. Stir in sour cream, bell pepper and onions. Increase heat setting to High. Cover; cook about 45 minutes longer or until mixture is hot.
4. Serve with tortilla chips. Topping can be kept warm on Low heat setting up to 2 hours; stir occasionally.
I added chopped lettuce & tomato to mine & also made a side of Spanish rice to go with it!