WHEAT THINS White Bean & Chicken Chili Dip

Dig into this hearty white bean and chicken chili dip with WHEAT THINS for a satisfying cheesy appetizer that your guests will love.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 Tbsp. extra virgin olive oil
  • ½ cup chopped onions
  • 2 jalapeño peppers, seeded, chopped
  • 2 cloves garlic, minced
  • 1 tsp. EACH dried oregano leaves  and ground cumin
  • 1 lb. boneless skinless chicken breast s, cut into 1/2-inch pieces
  • 2 cans (15 oz. each) white beans, rinsed, divided
  • 2 cups fat-free reduced-sodium chicken broth
  • 1 can (11 oz.) corn with red and green bell peppers, drained
  • 2 cans (4 oz. each) chopped green chiles, undrained
  • 2½ cups shredded reduced-fat Mexican cheese blend, divided
  • WHEAT THINS Big Snacks

Nutrition facts

Recipe Tips

1

Heat oil in large cast-iron skillet on medium heat.  Add onions and jalapeño peppers; cook 4 to 5 min. or until crisp-tender, stirring occasionally.  Add garlic, oregano and cumin; cook and stir 1 min.

2

Add chicken; cook 5 min. or until no longer pink, stirring frequently.  Meanwhile, mash half of the beans.

3

Stir mashed beans into chicken mixture along with the whole beans, chicken broth, corn and chiles.  Bring to boil, stirring frequently; simmer on medium-low heat 4 to 6 min. or until heated through, stirring occasionally.

4

Add 2 cups cheese; cook and stir 1 to 2 min. or until completely melted.  Top with remaining cheese.

5

Heat broiler.  Broil dip, 4 inches from heat, 1 min. or until cheese is melted.

6

Serve with WHEAT THINS.