servings : 16
Creamy with chicken, black beans and corn, this dip pleases the palate and satisfies the hunger. You could make a meal out of it! In fact, if we find ourselves with leftovers we turn it into an enchilada filling...but this doesn't happen very often because it has a way of disappearing quickly!
3-4 boneless skinless chicken breasts (about 1 1/2 pounds)
16 oz. My Brother's Black Bean and Corn Salsa
1 can cream of chicken soup
16 oz. sour cream
15 oz. can of black beans, rinsed and drained
8 oz. pepper jack cheese, shredded
optional garnish: freshly diced tomato, cilantro, jalapeno slices
Place chicken in slow cooker with My Brother's Black Bean & Corn Salsa and cream of chicken soup. Cook on low for 6 hours. Shred chicken with two forks. Stir in sour cream, cheese and black beans. Serve with My Brother's Organic Corn Tortilla Chips. Optional to garnish with freshly diced tomato, cilantro and jalapeno slices.