When it comes to game day snacks or a cozy movie night, nothing beats a creamy, cheesy dip that you can scoop up with crispy tortilla chips. This Chicken Nacho Dip is a crowd-pleaser, combining tender chicken with zesty flavors and gooey cheese. It’s the ultimate comfort food that’s easy to whip up, making it perfect for any occasion. Let’s dive into this irresistible recipe that will have everyone begging for more!
Why This Recipe Is Reliable
This Chicken Nacho Dip is not only simple to make but also incredibly versatile. With just a few pantry staples and some fresh ingredients, you can create a delicious dip that packs a punch of flavor. Plus, it’s customizable — feel free to adjust the spice level or add your favorite toppings. This recipe has been tested and perfected, ensuring you get a creamy, satisfying dip every time.
What Goes Into Chicken Nacho Dip
To make this delicious Chicken Nacho Dip, you will need:
- 1 1/2 cups chicken broth, divided
- 3 boneless skinless chicken breasts (about 1.25 lbs)
- 1 can (14.5 oz) petite diced tomatoes, drained
- 1/4 cup taco seasoning
- A pinch of cayenne pepper (optional, for heat)
- 8 oz cream cheese, cut into pieces
- 6 oz shredded Mexican blend cheese
- 1 1/2 tbsp cornstarch
- 1 can (15 oz) white beans, rinsed and drained
- Salt and black pepper to taste (optional)
- 2 Roma tomatoes, finely diced, for garnish
- Cilantro, chopped, for garnish
- Jalapeño pepper, sliced, for garnish
What You’ll Need (Gear)
To create this mouthwatering Chicken Nacho Dip, gather the following equipment:
- A large pot for cooking the chicken
- A mixing bowl for combining ingredients
- A spoon for stirring
- A baking dish for serving
- Measuring cups and spoons
- A knife and cutting board for chopping
Stepwise Method: Chicken Nacho Dip
Step 1: Cook the Chicken
In a large pot, combine 1 cup of chicken broth and the chicken breasts. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 15-20 minutes. Once cooked, remove the chicken and shred it using two forks.
Step 2: Prepare the Base
In the same pot, add the remaining 1/2 cup of chicken broth, the drained diced tomatoes, taco seasoning, and optional cayenne pepper. Stir to combine, bringing the mixture to a gentle simmer.
Step 3: Add the Cream Cheese
Cut the cream cheese into pieces and add it to the simmering mixture. Stir continuously until the cream cheese is fully melted and incorporated.
Step 4: Mix in the Chicken and Beans
Add the shredded chicken and white beans to the pot. Stir until everything is well mixed. If the mixture seems too thick, you can add a bit more chicken broth to reach your desired consistency.
Step 5: Thicken the Dip
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this to the dip and stir continuously until the dip thickens, about 2-3 minutes. Season with salt and black pepper to taste.
Step 6: Add the Cheese
Stir in the shredded Mexican blend cheese until it melts and the dip is creamy and luscious.
Step 7: Garnish and Serve
Transfer the dip to a serving dish and garnish with finely diced Roma tomatoes, chopped cilantro, and sliced jalapeños. Serve warm with tortilla chips for dipping.
International Equivalents
If you’re cooking from outside the U.S., here are some equivalents to keep in mind:
- 1 cup = 240 ml
- 1 oz = 28.35 grams
- 1 lb = 0.45 kg
- 1 can (14.5 oz) = about 410 grams
Cook’s Notes
- This Chicken Nacho Dip can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to customize the level of spiciness by adjusting the amount of taco seasoning or cayenne pepper.
- If you prefer a lighter version, consider using low-fat cream cheese and reduced-fat cheese.
- For an extra flavor boost, try adding some fresh lime juice or a dash of hot sauce before serving.
Save It for Later
If you’re planning a gathering or just want to enjoy a tasty snack later, this Chicken Nacho Dip can be easily reheated. Store leftovers in an airtight container in the fridge. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of chicken broth if it thickens too much.
Common Qs About Chicken Nacho Dip
Can I use leftover chicken for this dip?
Absolutely! This is a great way to use up leftover chicken. Just shred it and toss it into the dip during the mixing step.
Is there a vegetarian option for this dip?
Yes! You can skip the chicken altogether and replace it with more beans or even some sautéed vegetables for a delicious vegetarian variation.
How can I make this dip spicier?
To increase the heat, add more cayenne pepper, use a spicier taco seasoning, or incorporate diced jalapeños into the dip.
What can I serve with Chicken Nacho Dip?
This dip pairs perfectly with tortilla chips, but you can also serve it with veggies, pita chips, or even atop baked potatoes for a hearty meal.
Save & Share
If you enjoyed this Chicken Nacho Dip, don’t forget to share it with your friends and family! It’s perfect for parties, gatherings, or just a cozy night in. Save this recipe to your favorites and let the cheesy goodness bring everyone together.
This Chicken Nacho Dip is not just a recipe; it’s an experience that will fill your home with warmth and joy. With its rich flavors and creamy texture, it’s bound to become a staple in your recipe collection. So grab your ingredients and get ready to create a dip that everyone will love!
Chicken Nacho Dip
Ingredients
Equipment
Method
- In a large pot, combine 1 cup of chicken broth and the chicken breasts. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 15-20 minutes. Once cooked, remove the chicken and shred it using two forks.
- In the same pot, add the remaining 1/2 cup of chicken broth, the drained diced tomatoes, taco seasoning, and optional cayenne pepper. Stir to combine, bringing the mixture to a gentle simmer.
- Cut the cream cheese into pieces and add it to the simmering mixture. Stir continuously until the cream cheese is fully melted and incorporated.
- Add the shredded chicken and white beans to the pot. Stir until everything is well mixed. If the mixture seems too thick, you can add a bit more chicken broth to reach your desired consistency.
- In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this to the dip and stir continuously until the dip thickens, about 2-3 minutes. Season with salt and black pepper to taste.
- Stir in the shredded Mexican blend cheese until it melts and the dip is creamy and luscious.
- Transfer the dip to a serving dish and garnish with finely diced Roma tomatoes, chopped cilantro, and sliced jalapeños. Serve warm with tortilla chips for dipping.
Notes
- This Chicken Nacho Dip can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to customize the level of spiciness by adjusting the amount of taco seasoning or cayenne pepper.
- If you prefer a lighter version, consider using low-fat cream cheese and reduced-fat cheese.
