King Ranch Chicken Dip

King Ranch Chicken Dip

from southernliving.com
Appetizer
25 min
4 servings

King Ranch Chicken Dip is like a creamy chicken casserole in a dippable form. Velveeta and cream of chicken soup keep the flavor mild, with little spikes of heat and tang from the Ro-tel tomatoes.

Ingredients

  • 1 tbsp.olive oil
  • 1 smallonion, finely chopped (about 1 cup)
  • 1 smallgreen bell pepper, finely chopped (a generous 1/2 cup)
  • 1 smallred bell pepper, finely chopped (a generous 1/2 cup)
  • 1 tsp.ground cumin
  • ½ tsp.kosher salt
  • 1can condensed cream of chicken soup
  • 1can diced tomatoes and green chiles (such as rotel), well drained
  • 8 oz.processed cheese (such as velveeta), chopped
  • 2 cupsshredded rotisserie chicken breast
  • 2 cupscrushed tortilla chips
  • tortilla chips for serving

Directions

  1. 1

    Preheat oven to 350°F. Gather all ingredients.

  2. 2

    Heat oil in a 10-inch cast-iron skillet over medium. Add onion and bell peppers and sprinkle with cumin and salt. Cook, stirring occasionally, until tender, 6 to 8 minutes.

  3. 3

    Stir in condensed soup, tomatoes, and cheese. Cook over medium-low heat until cheese melts, 5 to 6 minutes. Gently stir in chicken. Top mixture with crushed tortilla chips. Bake at 350°F until chips are lightly toasted, about 5 minutes.