1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup Old El Paso® Thick ’n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
1 container (8 ounces) Southwest ranch sour cream dip
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
12 ounces large tortilla chips
Place cheese, salsa, beans and chicken in Bean Pot.
Cover and cook on 325 for 1 hour, stirring halfway through cooking, until cheese is melted and mixture is hot.
Stir in sour cream dip and bell peppers. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips.
