Samantha Nicole Snap a photo because Famous Tex-Mex Dip is about to walk the red carpet to your table! Tender shredded chicken, delicately spiced, mixed with summery corn and vibrant salsa for a wonderfully flavorful dip just ready to be scooped up! Cheese and savory green onions add a new depth and dimension to what is already a deliciously delectable dip! Famous Tex-Mex Dip is about to take the appetizer world by storm!
Ingredients
- 1 pound chicken breasts, boneless and skinless
- 2 teaspoons chili powder
- 2 tablespoons lime juice
- 1 1/2 cups frozen petite corn, thawed
- 1 1/2 cups chunky salsa
- 1 1/2 cups cheddar cheese, finely shredded
- 1 medium red bell pepper, finely chopped
- 4 green onions, thinly sliced
- fresh cilantro, optional, to taste, minced, for garnish
- tortilla chip scoops, to taste, for serving
Directions
Step 1 –Place the chicken in a 1 1/2-quart slow cooker.
Step 2 –Sprinkle the chicken with the chili powder and drizzle the lime juice over top.
Step 3 –Cover and cook the chicken on low until tender, about 3-4 hours.
Step 4 –Transfer the chicken from the slow cooker, discarding the cooking liquids.
Step 5 –Shred the chicken with two forks and return it to the slow cooker.
Step 6 –Add the corn and the salsa to the slow cooker and cook, covered, on low until heated through, about 30 minutes. Stir occasionally.
Step 7 –Transfer the mixture to a large bowl.
Step 8 –Stir in the cheddar cheese, the bell pepper, and the green onions.
Step 9 –Sprinkle the dip with the cilantro.
Step 10 –Serve with the tortilla scoops.
