Chicken and White Bean Taco Dip
- Lightly coat a 4- to 5-quart slow cooker with cooking spray. In the prepared cooker gently whisk together Mexican-style tomatoes, soup, cumin, cayenne pepper, and black pepper. Stir in beans, chicken, and cheese.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
- Tightly cover slow cooker and tote in an insulated carrier. If using, tote fresh tomatoes, cilantro, and/or sour cream in an insulated cooler with ice packs. Within 1 hour, plug in slow cooker and keep warm on warm- or low-heat setting. If desired, use a slotted spoon for serving. Serve with tortilla chips and, if desired, fresh tomatoes, cilantro, and/or sour cream, and/or .
From the Test Kitchen
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Chicken and White Bean Taco Dip)
- Per serving:
- 138 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 43 mg chol.,
- 434 mg sodium,
- 11 g carb.,
- 3 g fiber,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet