Chicken Nacho Dip Recipe (Print Version)

# Ingredients:

01 - 3 chicken breasts (about 600 grams).
02 - 300ml chicken stock.
03 - 400g diced tomatoes, liquid drained.
04 - 4 tablespoons taco spices mix.
05 - Small pinch of cayenne pepper (optional).
06 - 225g cream cheese, cut into cubes.
07 - 170g shredded cheese (like a French Emmental Gruyère blend).
08 - 1 1/2 tablespoons cornstarch.
09 - 425g white beans, rinsed and drained.
10 - Fresh Roma tomatoes for decoration.
11 - Cilantro leaves for topping.
12 - Sliced jalapeños for garnish.
13 - Season with salt and black pepper.

# Instructions:

01 - Toss the chicken, stock, diced tomatoes, your spices, and both cheeses into the slow cooker.
02 - Set to high and let the chicken cook for 1 to 2 hours or until it’s fully done.
03 - Once the chicken is cooked, take it out and shred using forks.
04 - Pour in the cornstarch slurry to slightly thicken the mixture.
05 - Mix the shredded chicken back in along with the beans.
06 - Taste the dish and add more seasonings if needed.
07 - Decorate with tomatoes, fresh cilantro, and jalapeño slices before serving warm.

# Notes:

01 - A pressure cooker works too.
02 - Feel free to tweak how spicy it is.
03 - Goes great with tortilla chips or veggies.
04 - Makes a killer dip for parties!

Back