Nacho Chicken Dip (Print Version)

# Ingredients:

01 - 1 1/2 cups of chicken stock.
02 - 3 chicken breasts (about 1.25 lbs).
03 - 14.5 oz of drained diced tomatoes.
04 - A pinch of optional cayenne pepper.
05 - 1/4 cup taco seasoning mix.
06 - 15 oz of white beans, rinsed and drained.
07 - 6 oz of shredded Mexican cheese.
08 - 8 oz of cream cheese, cut into cubes.
09 - Roma tomatoes for topping.
10 - Fresh cilantro leaves for garnish.
11 - Sliced jalapeños for garnish.
12 - Salt and black pepper, to your liking.
13 - 1 1/2 tablespoons of cornstarch.

# Instructions:

01 - Throw your chicken, stock, tomatoes, cheeses, and seasonings into the crockpot to get started.
02 - Set the pot to high and cook for 1 to 2 hours until your chicken is fully cooked.
03 - Take out the chicken and pull it apart with forks or your hands.
04 - Mix in a cornstarch slurry to thicken the sauce to your liking.
05 - Toss the shredded chicken back into the sauce and add the beans.
06 - Taste it and tweak the salt, pepper, and spice levels if needed.
07 - Top it off with tomatoes, jalapeños, and cilantro. Serve it hot.

# Notes:

01 - Can be made in an Instant Pot.
02 - Make it milder or hotter based on your preference.
03 - Perfect with chips or veggie sticks.
04 - Works well as a party dip.

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