INGREDIENTS
•
1 (10 oz) bag tortilla chips
•
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free)
•
1 1/2 cups sour cream (I used light)
•
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
•
1 can black beans, rinsed and drained
•
1 (1 oz) packet taco seasoning
•
3 cups chicken, cooked and shredded
•
2 cups cheddar cheese
Go To Recipe