If you make this dip, here’s some advice: keep refilling the chip bowl. One taste of this meaty, spicy, crowd-pleasing favorite and those chips are as good as gone.
Ingredients
| 2 | (10¾-ounce) cans nacho cheese soup |
| 1 | (10-ounce) can HORMEL® Premium Chicken breast, drained |
| 1 | cup HORMEL® Real Bacon Pieces |
| 1 | cup CHI-CHI’S® Thick & Chunky Salsa Medium, drained |
| 6 | CHI-CHI’S® 8-inch Flour Tortillas, cut into wedges |
| olive oil |
Directions
Heat oven to 400°F.
In large saucepan, stir together soup, chicken, bacon and salsa over medium-high heat. Cook, stirring frequently, 5 to 7 minutes or until hot and bubbly.
Meanwhile, brush tortilla wedges with oil and place on baking sheet. Bake 12 to 15 minutes or until crisp.
Garnish warm dip with sliced green onions and additional bacon, if desired. Serve with baked tortilla chips.