16 oz. pkg. Velveeta Mexican cheese, cut into cubes
3/4 cup Thick and Chunky salsa
15 oz. can black beans, rinsed and drained
9 oz. pkg. frozen, cooked, Southwest chicken strips, thawed and cubed.
(I used a container of Oscar Mayer Delifresh Southwestern chicken, found in lunch meat area. It comes in 6 oz. containers.)
8oz. container of Southwest ranch sour cream.
(I get a packet of dry ranch or spicy ranch and mix it with some sour cream.)
1 cup red bell pepper, chopped*
1 cup green bell pepper, chopped*
tortilla chips
Directions: Place everything in a Crockpot, except chips several hours before serving.
*I used 3/4 cup of the peppers instead of 1 cup.
Submitted by Emily
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