WARM CHICKEN FIESTA DIP

Warm Chicken Fiesta Dip image

This crowd-pleasing dip is always a success, whether I follow the recipe as is or if I substitute shredded pork and stir in chopped fresh mushrooms.-Shannon Arthur, Lucasville, Ohio

Provided by Taste of Home

Time 50m

Yield 8 cups.

Number Of Ingredients 15

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, finely chopped
4 cups shredded rotisserie chicken
2 cups shredded Mexican cheese blend, divided
1 green onion, thinly sliced
Tortilla or corn chips

Steps:

In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside., In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with green onion and remaining cheese blend., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.

Nutrition Facts : Calories 103 calories, Fat 7 g fat (4 g saturated fat), Cholesterol 30 mg cholesterol, Sodium 209 mg sodium, Carbohydrate 2 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8 g protein.