Ingredients

The following ingredients have 14 Servings
  • 16 oz can dark red kidney beans (drained and rinsed)
  • 16 oz can black beans (drained and rinsed)
  • 1/2 large white onion (diced)
  • 10 ounce bag frozen corn
  • 1 - 4 ounce can chopped green chiles
  • 2 - 10 ounce cans diced fire roasted tomatoes
  • 1 - 8 ounce can tomato sauce
  • 1 tablespoon taco seasoning
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 3 raw chicken breast (cut into cubes)
  • 16 ounces Velveeta (cut into cubes)
  • 1 cup milk

Instruction

  • Add tomatoes and tomato sauce to the slow cooker and set to high heat.
  • Top tomatoes with black beans, kidney beans, green chiles and corn.
  • Add in seasonings: cumin, chili powder and taco seasoning. Stir everything to combine.
  • Add chicken breast directly on top of the tomato mixture.
  • Add Velveeta cubes on top of the chicken.
  • Pour milk over Velveeta.
  • Place lid on slow cooker and cook on high for 3-4 hours.
  • Remove lid and stir to combine.
  • Keep slow cooker on warm and serve.
  • Great as a dip with taco chips, tortillas, crackers or even make as a topping to a burrito or taco salad.