My sister invited us over to celebrate her son’s twelfth birthday. I knew there were going to be a lot of people because we have a large family and so does her husband. She is perfectly capable of cooking for a large crowd. In fact, she also writes a blog called My Life Cookbook. Many of her posts revolve around unique and tasty low-carb options, but she also includes many family favorites. So even though she didn’t really need it, I offered to bring an appetizer to help her out. I tried to think of something my nephew, who is also my Godson, would like. I ended up with a cheesy chicken chili dip, and brought it in a slow cooker, so that it would keep warm without interfering with the kitchen.
Cheesy Chicken Chili Dip
I started this recipe the same way I make my everyday chili recipe. Saute onions and peppers in olive oil. Somewhere along the line I read, or watched on a TV show, a method that adds the spices to the sauteed vegetables first, instead of adding them in with the sauce.
Then I added meat from a rotisserie chicken that I picked up the night before. This was a big time saver. All that was left was adding some broth and lots and lots of cheese.
Served with tortillas chips and a spoon so people could scoop out as much as they wanted onto their very own plate.
Here’s the recipe:
- 2 tablespoons of olive oil
- ½ medium-large green pepper diced
- ½ large onion, diced
- 1 clove of garlic grated
- 1 jalapeno finely diced
- 1 tablespoon of chili powder
- 1 teaspoon cumin
- ½ teaspoon hot paprika
- ½ teaspoon oregano
- 1 cup chopped cooked chicken
- 1½ cups chicken broth
- 1 (16oz) bag of shredded Mexican cheese blend
- 1 can white northern beans
- Saute the peppers, onion and garlic in olive for about 2-3 minutes.
- Add chili powder, cumin, paprika and oregano.
- Continue stirring for another 2 minutes
- Add chicken and stir well.
- Add beans and chicken broth. Stir.
- Add cheese and stir well.
- Serve with tortilla chips.