Chicken Nacho Dip (Print Version)

# Ingredients:

01 - 15 ounces of white beans, rinsed.
02 - 6 ounces shredded Mexican cheese mix.
03 - A dash of cayenne for extra heat (optional).
04 - 3 boneless chicken breasts (~1.25 lbs).
05 - 1 1/2 cups of chicken stock.
06 - 1/4 cup of taco spice blend.
07 - 14.5 ounces of drained diced tomatoes.
08 - 8 ounces cubed cream cheese.
09 - 1 1/2 tablespoons of cornstarch.
10 - Fresh Roma tomatoes for topping.
11 - Cilantro to sprinkle on top.
12 - Jalapeños for spicing things up (optional).
13 - Salt and pepper to your liking.

# Instructions:

01 - Throw the chicken, broth, tomatoes, seasonings, and cheeses in the slow cooker.
02 - Turn it to high, and let it cook for 1-2 hours till the chicken's fully cooked.
03 - Take the chicken out and shred it with a couple of forks.
04 - Stir in a cornstarch slurry to make the mixture richer and thicker.
05 - Add the shredded chicken back and toss the beans into the mix.
06 - Taste it and adjust the flavor with salt or spices.
07 - Dress it up with cilantro, jalapeños, and Roma tomato slices before serving warm.

# Notes:

01 - Use an Instant Pot as a faster alternative.
02 - Adjust the spices to how you like it.
03 - Eat it with chips or veggies.
04 - Great for sharing at get-togethers.

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