The Best Cheesy Chicken Chili Dip

This cheesy chicken chili dip is so easy to make. Great for any party or for just hanging out to watching football or a movie with the family.

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:

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Cheesy Chicken Chili Dip

Yield: 12 -20

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 2 tablespoons of olive oil
• 1/2 medium-large green pepper diced
• 1/2 large onion, diced
• 1 clove of garlic grated
• 1 jalapeno finely diced
• 1 tablespoon of chili powder
• 1 teaspoon cumin
• 1/2 teaspoon hot paprika
• 1/2 teaspoon oregano
• 1 cup chopped cooked chicken
• 1 1/2 cups chicken broth
• 1 bag of shredded Mexican cheese blend, 16oz
• 1 can white northern beans

Instructions

1. Saute the peppers, onion and garlic in olive for about 2-3 minutes.
2. Add chili powder, cumin, paprika and oregano.
3. Continue stirring for another 2 minutes
4. Add chicken and stir well.
5. Add beans and chicken broth. Stir.
6. Add cheese and stir well.
7. Serve with tortilla chips.

Notes

Note: If you are taking this to a party, transfer the dip to a small slow cooker. This way it will stay warm, and you will not need to re-heat it once you get there.