Loaded Chicken Queso Dip

Have you ever wished cheese dip and chips could be an entire meal?  Me, too!  And I have a recipe!

I’ve served this Loaded Chicken Queso at every sort of event you can imagine, except maybe a wedding.  But let me assure you:  the first time someone comes to me wanting food for a wedding reception that features cornhole and a hayride, this will absolutely be on the menu.  It’s a cheesy dip with both protein and vegetables.  It’s hearty, but not heavy.  It seems fancier than regular queso, but you can still eat it with chips.  (Pro Tip:  you’re going to want Fritos Scoops.  Thin and flimsy tortilla chips simply aren’t equal to the task at hand.)

Hypothetical redneck weddings aside, Loaded Chicken Queso is most excellent with margaritas and pairs well with cold beer.  It makes great football food, and is absolutely on point for movie night at home.  (I recommend Like Water for Chocolate, Night of the Iguana, or maybe something with Anthony Quinn.)  Oh, and I nearly always serve it for Cinco de Mayo.

Loaded Chicken Queso is essentially an amped-up Rotel dip.  Velveeta, shredded chicken, canned tomatoes and chilies, black beans, corn, taco seasoning, and lime are all you need.  If you want to thin it with a little milk, feel free.  If you need to keep Loaded Chicken Queso warm for a couple of hours or more, a slow cooker or chafing dish both work.

In the unlikely event you have leftover Loaded Chicken Queso, serve it over toasted cornbread, over a toasted English muffin topped with a fried or poached egg, over rice, or just with more chips.  Loaded Chicken Queso also makes a great topping for a cheese quesadilla, a bean burrito, or cheese enchiladas.

OMG, yum!

Print Recipe

5 from 1 vote

Loaded Chicken Queso Dip

Ingredients

• 1 lb. Velveeta processed cheese
• ½ cup milk, plus more if needed
• 1 packet taco seasoning
• 1 10 oz. can Rotel tomatoes and chilies, drained
• 1 15 oz. can black beans, drained and rinsed
• 1 11 oz. can white corn, drained if necessary
• 2 cups cooked chicken, shredded and chopped
• 1 lime zest and juice

Instructions

• Cube the Velveeta cheese. Put the cheese and milk in a heavy bottomed pot and heat on low until melted, stirring frequently. When the cheese is melted, stir in taco seasoning, tomatoes and chilies, black beans, and corn. Heat until dip is warm through again. Fold in the chicken, lime zest, and lime juice until well combined. If the dip is too thick, thin with a little more milk.
• Serve with sturdy corn chips. Keep warm in a slow cooker or chafing dish if needed.